Stir-fried mushrooms with garlic
This dish has a strong garlic aroma and is seasoned with red miso paste used for dengaku, giving it a Japanese flavor
How to make it
1
Cut the mushrooms into quarters and crush the garlic with the skin on. Heat olive oil in a frying pan over low heat and fry the garlic until fragrant
2
When the aroma comes out, add the mushrooms and kelp stock and continue to stir fry
3
In another frying pan, add the red miso paste and kelp stock, heat and make a sauce
4
[2] Once the mushrooms have absorbed the stock and the water has evaporated to a certain extent, remove from the heat. Serve in a serving dish. Pour the miso sauce from [3] over the dish and top with poppy seeds to taste
Ingredients for 4 people
-
- Use large mushrooms
- 200g
-
- garlic
- 40g
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Kelp broth
- 3 tablespoons
-
- Red-kneaded miso
- 80g
-
- For kelp stock and
- 1 tablespoon
-
- For finishing poppy seeds
- A little
[PR]
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