Stir Fried Shiitake Mushrooms and Cucumber With Butter Soy Sauce
cookpad.japan @cookpad_jp
I harvested a lot of shiitake mushrooms that I grew myself. I wanted to eat them in a tasty way, so I tried combining them with a cucumber I had in the refrigerator. This was amazingly delicious! Ingredients with different textures really go together well!
By coating the cucumber with flour before cooking it, it blends better with the seasonings and retains its moisture better for a juicy finish.
Add some shichimi chili pepper mix as well as the black pepper if you like. Recipe by Ponie
Open in Cookpad AppCooking Instructions
- 1
Cut up the cucumber roughly, and coat with flour (1 heaping tablespoon).
- 2
If the pieces are coated well with flour it's good.
- 3
Heat a frying pan over medium heat and add 1 tablespoon of butter. Add the floured cucumber and pan fry for 3 minutes on one side.
- 4
Turn the cucumber pieces over. They should be about this browned. Cook on the other side for 2 minutes.
- 5
Cut the mushroom caps into 2 cm dice, and finely chop the stems. Add both to the pan and stir fry over a medium heat.
- 6
When the mushrooms have wilted, add the remaining 1 tablespoon of butter.
- 7
Add the soy sauce and stir fry quickly. Finish by adding black pepper.
- 8
Optionally sprinkly with some chopped parsley or green onions.
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