Balsamic Sauteed Mushrooms
Experience the savoriness of balsamic vinegar and soy sauce.
10min
165kcal
200mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the hard base from the shimeji and maitake mushrooms and separate into individual stems. Leaving about 1 cm (1/2 in.), chop off the rest of the stem from the fresh shiitake mushrooms and then quarter. Half the king oyster mushroom lengthwise, then slice-up thinly. Tear the lettuce into bite-size pieces and thinly slice-up the garlic.
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Heat the olive oil and garlic in a fry pan. Once fragrant, add in and saute the mushrooms.
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Once thoroughly cooked, season with the balsamic vinegar and soy sauce and sprinkle on the pepper.
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Line plates with the lettuce leaves, pile on the mushrooms and top with the croutons.
Cooking Basics
Shimeji mushrooms - cutting off the hard base
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Shiitake mushrooms - removing the hard base
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
Garlic - thinly sliced
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
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