Shiitake, maitake, shimeji or king oyster mushrooms
Salt and pepper
a small amount
Break the shimeji and maitake mushrooms into small bunches. Tear the king oyster mushrooms into small strips. Cut the shiitake into 1/4 pieces and mince the garlic.
Heat the vegetable oil and cook the minced garlic over low heat until fragrant. Then, turn it up to high heat and add the shiitake.
Next, add the remaining mushrooms. Once they begin to soften, pour in the sake and cook until the moisture disappears.
Now, add the butter and season with salt and pepper. Drizzle with the soy sauce and cook until nicely golden brown.
I changed the picture and updated the steps on July 24th.
Story Behind this Recipe
This mushroom dish has less calories and loads of dietary fiber; such a healthy dish for you! I often make this to assist my body's immune system. It's cooked with my favourite butter taste.
Saute the mushrooms over high heat, otherwise too much moisture will be retained. I used one pack each of shiitake, shimeji, and king oyster mushrooms this time. Enjoy your own arrangements such as adding hot chilli pepper or other mushrooms.