Ingredients:

King oyster 150g

Shimeji 150g

Enoki 150g

Butter 1 tbsp

Ponzu 1 tbsp 

Minced garlic 1 tbsp

Butter 1 tbsp

Oil 1-2 tbsp

Scallion 2 stalks 

Ponzu ( citrus soy) 1 tbsp 

Directions:

• Prepare the mushrooms by trimming the ends, wash then dry with paper towel. Make sure to only wash before cooking because the absorbed water can cause mushrooms to turn slimy. 

• Prepare all ingredients needed ahead of time. 

• In a heated pan, add 1 to 2 tablespoons of oil then sauté the minced garlic until fragrant. 

• Add butter then king oyster mushroom. Fry until lightly brown around the edges (1 minute). Toss in Shimeji and fry for another 30 seconds, then add enoki and continue to stir fry for 1 more minute. 

• Season with ponzu ( citrus soy) according to your taste 

• Sprinkle some chopped scallions on top and it’s ready to serve. 

*** Substitute ponzu with 1/2 tbsp regular soy sauce and a dash of freshly squeezed lime juice if needed. 

*** Break king oyster mushroom with hands for more rustic look and better flavor absorption. 

*** Adjust cooking time depending of the type of mushroom used.