Eringigi seafood with ragu sauce
By making cuts in the king oyster mushrooms, oil can enter through the cuts, making it easier to cook
How to make it
1
Cut the king oyster mushrooms in half lengthwise, make diagonal cuts on both sides, and sprinkle with salt
2
Place all the sauce ingredients in a saucepan and bring to a boil
3
Heat olive oil in a frying pan and fry the king oyster mushrooms. Once they are browned, add the white wine and bring to a boil. Add the capers and black olives, and add half of the sauce from [2]
4
Place on a plate and garnish with green onions and olive oil
Materials 1 person
-
- Eringi
- 2
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- White wine
- 30cc
-
- capers
- 1/2 tsp
-
- Black Olives
- 1 tablespoon
-
- For the ragu
- 60cc
-
- For the tomato sauce
- 2 tbsp
-
- For water
- 50cc
-
- Chopped shimeji mushrooms for the sauce
- 10g
-
- Finely chopped Enoki mushrooms for the sauce
- 10g
-
- cutting and finishing asatsuki
- A little
-
-
Olive oil
finishing
Aldoino extra virgin
- A little
-
Olive oil
finishing
[PR]
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