Stir-fried mushrooms with garlic
This dish has a strong garlic aroma. The seasoning is made with red rice miso for Dengaku, giving it a Japanese-style flavor.
How to make it
1
Cut the mushrooms into quadruple combs. Mould the garlic together with the skin. Put a frying pan with olive oil over low heat and fry the garlic to add a scent.
2
Once the aroma begins to develop, add the mushrooms and kelp broth and stir-fry again.
3
Put red kelp miso and kelp soup stock in another frying pan, heat it, and turn it into a sauce.
4
[2] The mushrooms absorb the soup stock, and once the moisture has disappeared to some extent, remove it from the heat. Serve in a bowl. Pour it with miso sauce from [3] and pour the poppy berries if you like.
Ingredients for 4 people
-
- Use a larger mushroom
- 200g
-
- garlic
- 40g
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- Kelp broth
- 3 tablespoons
-
- Red-kneaded miso
- 80g
-
- For kelp dashi
- 1 tablespoon
-
- For finishing poppy seeds
- A little
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