Gingered Jumbo-Sized Shimeji Mushrooms

Name: Gingered Jumbo-Sized Shimeji Mushrooms
Yield: 2 servings
Cuisine: American
Ingredients: 1 bag Jumbo-sized shimeji mushrooms; 2 tsp Grated ginger; 1 1/2 tbsp Soy sauce; 1 1/2 tbsp Mirin; 1 tbsp Sake; 2 tsp Sesame oil

cookpad.japan @cookpad_jp

Since jumbo shimeji sounded tasty, I bought some.
Since I thought they would taste best prepared simply, I came up with a 3rd variation of the well-liked sautéed vegetables with ginger!

Prepare this dish quickly so that you don't lose the aroma of the shimeji!
The best time to add the seasonings is when all of the shimeji are just about completely coated in oil. Recipe by Omamesan

Since jumbo shimeji sounded tasty, I bought some.
Since I thought they would taste best prepared simply, I came up with a 3rd variation of the well-liked sautéed vegetables with ginger!

Prepare this dish quickly so that you don't lose the aroma of the shimeji!
The best time to add the seasonings is when all of the shimeji are just about completely coated in oil. Recipe by Omamesan

cookpad.japan @cookpad_jp

Since jumbo shimeji sounded tasty, I bought some.
Since I thought they would taste best prepared simply, I came up with a 3rd variation of the well-liked sautéed vegetables with ginger!

Prepare this dish quickly so that you don't lose the aroma of the shimeji!
The best time to add the seasonings is when all of the shimeji are just about completely coated in oil. Recipe by Omamesan

Since jumbo shimeji sounded tasty, I bought some.
Since I thought they would taste best prepared simply, I came up with a 3rd variation of the well-liked sautéed vegetables with ginger!

Prepare this dish quickly so that you don't lose the aroma of the shimeji!
The best time to add the seasonings is when all of the shimeji are just about completely coated in oil. Recipe by Omamesan

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Ingredients

2 servings

1 bagJumbo-sized shimeji mushrooms
2 tspGrated ginger
1 1/2 tbspSoy sauce
1 1/2 tbspMirin
1 tbspSake
2 tspSesame oil

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Steps

1

Chop off the stem end of the jumbo shimeji mushrooms and shred them into single stems.
2

Pour sesame oil into a frying pan and sauté the jumbo shimeji.
3

Combine the grated ginger, soy sauce, mirin, and sake, and pour into the frying pan. Briskly sauté to coat the mushrooms, then serve.