Miso-Sake Mushroom Saute

Mushrooms are incredibly versatile, and this ones, cooked with a Japanese slant, make for excellent sides or banchan.

Ingredients (feeds 6 pax as a banchan):
200gm shimeiji, torn apart
250gm (approx 3 large) king oyster mushrooms, sliced into 1cm squares
1/2 cup sake blended with 2 tbsp heapfuls of white miso
1 tbsp furikake
2 tbsp Korean sesame oil


Directions:
1) Fry mushrooms in pre-heated sesame oil, until water released is reduced completely.

2) Add sake and miso mix, stirring vigorously until almost reduced.

3) Add furikake and toss all over.

4) Serve chilled.


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