(1) Cut the hard stem off the mushrooms. (2) Heat vegetable oil in a frying pan and sauté the mushrooms over high heat. (3) When everything is cooked thoroughly, add cooking sake. (4) Stir-fry to evaporate the alcohol. Salt and pepper to finish!
It gives off lots of liquid, so drain in a colander or sieve before storing. You could use the excess liquid for soup.
When storing, place into a zipped bag to freeze. This way, you can break off a desired amount and defrost to use.
Another variation. (Recipe ID: 657580) "Recipe for a Beautiful Complexion Warm Salad with Kabocha Squash and Mushrooms"
We like using these mushrooms for miso soup, pizza toast, vegetable stir-fry, mushroom rice... etc. It really goes with anything.
Story Behind this Recipe
I use mushrooms for many different recipes because I love them so much. I came up with this recipe to use them up before they go bad.
-You could basically use mushrooms of your choice. I didn't use king oyster mushrooms because they become too soft, and maitake mushrooms because they become bitter. -I made this only with vegetable oil, salt and pepper, so that this can be used for other recipes. However, I'm sure you could use olive oil or sesame oil instead of vegetable oil, and use Krazy Salt and/or oyster sauce for the condiments.