Mushroom Butter Saute

1. 1

   Break the shimeji and maitake mushrooms into small bunches.

2. 2

   Tear the king oyster mushrooms into small strips.

3. 3

   Cut the shiitake into 1/4 pieces and mince the garlic.

4. 4

   Heat the vegetable oil and cook the minced garlic over low heat until fragrant.

5. 5

   Then, turn it up to high heat and add the shiitake.

6. 6

   Next, add the remaining mushrooms.

7. 7

   Once they begin to soften, pour in the sake and cook until the moisture disappears.

8. 8

   Now, add the butter and season with salt and pepper.

9. 9

   Drizzle with the soy sauce and cook until nicely golden brown.

10. 10

    I changed the picture and updated the steps on July 24th.

* Per serving · 4 servings · Values may vary.