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["The mushrooms should be very fresh and light in weight/soft and spongy. Not like the packaged small, hard/heavy shitake mushrooms at typical grocery store.", "", "Wash and dry well then slice the mushrooms in 1/2"" thick, lengthwise slices with the stems on so the trumpet shrooms especially, will be full length segments. This makes it look like a gourmet dish.", "", "In a large pan, mix the oil, butter and chili paste while warming pan to medium+ heat.", "", "Mix the chopped garlic and chili paste into the oil mixture and distribute evenly in pan.", "", "Put the mushrooms in the pan (preferably one layer), and lay them out as flat as possible so most of them will brown nicely.", "", "Do not toss shrooms with the oil and garlic. Push them into the oil and let them saute for a few minutes until browned. Add more oil or butter if it seems too dry, but fresh and spongy shrooms can soak up a lot of oil, so even if it looks too dry, it's probably okay. If you add too much it will have a slippery/oily coating.", "", "Turn the slices over so the other side will brown. Again, do not toss. This will cause uneven cooking and broken pieces.", "", "before plating drizzle with the toasted sesame oil, then sprinkle with smokey paprika and black sesame seeds.", "", "These are so beautiful I plate them carefully to accent the dish they are being served with.", "", "Pairs nicely with baked, spicy teriyaki salmon and a dark green vegetable like sauteed broccoli rabe or kale."]
