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1
Put wine vinegar in a measuring cup.
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2
Dissolve grainy mustard, then mix the olive oil to make the marinade.
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3
Cut the root ends off the enoki mushrooms, optionally cut in half and shred apart.
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4
Cut the king oyster mushrooms in half lengthwise, then shred into 4 to 6 pieces.
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5
Put the mushrooms in a heatproof container, and either loosely cover with a lid, or cover loosely with plastic wrap.
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6
Microwave for 2 to 3 minutes at 500 W. The volume of the mushrooms will shrink to about half.
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7
Take it out of the microwave, and mix in the soup stock granules while the mushrooms are still hot.
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8
Add the marinade from Step 1 and toss.
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9
Leave to cool and it's done.
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10
If you add pink peppercorns or chopped parsley, it will look very pretty.
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11
This keeps well in the refrigerator.
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12
Added note - Chinese-style variation: Use 100 g each of white maitake mushrooms and king oyster mushrooms.
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13
Shred, put into a heatproof container and microwave for 2 minutes.
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14
Chinese-style variation, continued: Mix in 1 teaspoon of Chinese chicken soup stock granules, then add a marinade made by mixing 1 tablespoon sesame oil, 1 tablespoon vegetable oil, 1 teaspoon soy sauce, 1 teaspoon doubanjiang spicy bean paste and 2 tablespoon grain vinegar.
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15
Leave to cool and marinate.
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16
Chinese-style variation, continued: Done.
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17
Top with crushed sesame seeds.
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18
200 W version: I added this on February 2, 2011.
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19
It takes longer to cook, but if you have time, please try this out too.
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20
200 W version, continued: Microwave the mushrooms for 8 minutes 30 seconds at 200 W. Apparently mushrooms are tastier if you cook them slowly.
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21
200 W version: Add the wine vinegar and grainy mustard first.
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22
200 W version: When the mushrooms have cooled, mix in the olive oil.
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23
You can enjoy the fragrance of the olive oil this way.
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24
If you like enoki mushrooms, please tryalso.
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25
A low calorie main dish: Chicken tender, mentaiko and enoki mushroom burgers.
