Sautéed this butter with puffs

Italian
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Kataoka Mamoru
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This dish allows you to enjoy the combination of mushroom umami and bamasu. Mushrooms are concentrated by thoroughly removing moisture through heat. It's a good idea to baking it by pressing it against the frying pan.
Cooking time: 30 minutes
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How to make it
1

Break the maitake and shimeji to a size that is easy to eat, and cut the shiitake to 1/4 size.

2

The bamass is made from three strips. Sprinkle salt and white pepper on both sides, and sprinkle thinly with flour.

3

Put olive oil and chopped garlic in a frying pan and heat over high heat. Once the aroma comes out, add the mushrooms listed in [1], bake and cook them.

4

Along the way, add salt, white pepper and melted butter, and when the thickness decreases, add Italian parsley and turn off the heat.

5

Add olive oil to another frying pan and heat it, then cook the puffer meat from the skin. Bake for about a minute and a half, turn it over, add clear butter, and bake with butter.

6

Bake for about 2.5 minutes, then remove from the heat and serve in a bowl. Top with sauteed mushrooms from [4] and add Italian parsley and olive oil to finish off.

Ingredients for 2 people

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