Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Prep: 10 min Cook: 20 min
Fried garlic oil: | |
Olive oil | 2 tbsp |
Garlic | 2 cloves |
Sautee: | |
Mushrooms (shimeji, oyster or ordinary) | 130g |
Spring onions | 2 |
Fried garlic oil | 1 tbsp |
Soy sauce | 1 tsp |
Marinade: | |
Fried garlic oil | 1 tbsp |
Mentsuyo (noodle soup) | 1/2 tbsp |
White wine vinegar | 1 tbsp |
Salt | as required |
Crushed sesame seeds | 1 tsp |
Mustard | 1/4 tsp |
Thinly sliced baguette | as required |
You can spread apart the oyster mushrooms by hand.
Mushrooms are better cooked on a high heat to get rid of the liquid quickly, leaving a crunchy texture. If you fry on a low heat, water is released and the mushrooms become soggy.
Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2
Prep: 10 min
Cook: 20 min
Fried garlic oil: | ||
Olive oil | 2 tbsp | |
Garlic | 2 cloves | |
Sautee: | ||
Mushrooms (shimeji, oyster or ordinary) | 130g | |
Spring onions | 2 | |
Fried garlic oil | 1 tbsp | |
Soy sauce | 1 tsp | |
Marinade: | ||
Fried garlic oil | 1 tbsp | |
Mentsuyo (noodle soup) | 1/2 tbsp | |
White wine vinegar | 1 tbsp | |
Salt | as required | |
Crushed sesame seeds | 1 tsp | |
Mustard | 1/4 tsp | |
Thinly sliced baguette | as required |
Print Ingredients | Email Ingredients | |
2 tbsp | ||
2 cloves | ||
130g | ||
2 | ||
1 tbsp | ||
1 tsp | ||
1 tbsp | ||
1/2 tbsp | ||
1 tbsp | ||
as required | ||
1 tsp | ||
1/4 tsp | ||
as required |
You can spread apart the oyster mushrooms by hand.
Mushrooms are better cooked on a high heat to get rid of the liquid quickly, leaving a crunchy texture. If you fry on a low heat, water is released and the mushrooms become soggy.