Mushrooms in Spicy Ketchup

Mushrooms in Spicy Ketchup

It's an easy steam-fried dish.
Takanotsume (red hot pepper) and black pepper make it spicy.
It's also also good as a bento side dish.

Ingredients: 4 servings

Shimeji mushrooms
1 packet
Maitake mushrooms
1 pack
King oyster mushrooms
1 pack
◆Olive oil
1 tablespoon
1 tablespoon
1/4 a scant teaspoon
4 tablespoon plus
1/2 plus (small round slices)
◆Oregano leaf
as needed (optional)
a pinch or two
Black pepper
to taste


1. Crumble the shimeji mushrooms and maitake mushrooms. Cut the king oyster mushrooms in half crosswise and in half lengthwise, then cut into 7 mm thick slices. Slice the onion into 5 mm thick slices.
2. Add the Step 1 and ◆ ingredients into a pot, briefly stir, cook over high heat with a lid on. When you hear the sound of escaping steam, turn down the heat to low, and steam-fry for about 7-10 minutes.
3. When the mushrooms reaches your desired softness, remove the lid, and stir-fry over high heat to evaporate the moisture. Check the taste, and if the flavor is not well balanced, add salt to adjust.
4. Add sugar if you'd like it sweeter. Sprinkle with black pepper, and mix briefly. It's done once the flavour has settled You can eat it cold if you like.
5. This is the onion and shimeji mushrooms version (Recipe ID: 886455)
6. This is the carrot version (Recipe ID: 1020703)
7. This is the carrot and celery version (Recipe ID: 961485)

Story Behind this Recipe

I bought a bunch of mushrooms since they were on sale. I steam-fried them and mixed in my favourite spicy ketchup.