Sautéed this butter with puffs

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

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

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.

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

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.

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.