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Pan Seared Mixed Mushrooms

Pan Seared Mixed Mushrooms 干煸什锦蘑菇

An easy and nutritious dish that could be served either as a side dish or main course.
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Prep Time 2 mins
Cook Time 8 mins
Total Time 10 mins
Course Main Course, Side Dish
Cuisine American, Chinese, fusion

Equipment

  • 12“ frying pan

Ingredients
  

  • 1.5 oz Bunashimeji (Brown Beech)
  • 1.5 oz Bunapi (White Beech)
  • 1.5 oz Eryngii (King Trumpet)
  • 1.5 oz Maitake (Hen of the Woods)
  • 0.5-1 tbsp Olive oil
  • pinch salt

Instructions
 

  • Remove the roots of the mushrooms. (Avoid water rinse if possible)
  • Cut the Eryngii to 1/4"X1.5" pieces
  • Place the pan on the stove, and turn the heat to high
  • Add all the mushrooms to the pan. Turn heat to medium/high once the moisture comes out
  • Contiue to stir at medium heat until the mushrooms become dry and turn golden
  • Add the oil and salt. Stir for 1-2 mins

Video

Notes

  • These mushrooms are ready available in Asian grocers
  • I tried to not use portobello or shiitake mushrooms as both of them have a stronger aroma
  • You can add more seasonings, such as garlic, black pepper, ginger roots...
  • You can also replace olive oil with butter to have a richer flavor
Keyword mushrooms, pan fried, pan seared, 干煸, 蘑菇