Flat-eyed mushroom sauteed

Tear the shimeji mushrooms by hand. Cut the mushrooms into quarters and the shiitake mushrooms into sixths. Cut the king oyster mushrooms into thin, bite-sized pieces

Add olive oil and chopped garlic to a frying pan and heat over medium heat. When the garlic turns golden brown, add all of (1) and stir-fry while swishing the pan

Once the garlic has mixed with the mushrooms, add the butter and a little salt, and once the butter has coated the mushrooms, brown them without moving them

Once the mushrooms have turned golden brown, add a little salt and pepper (not included in the recipe) and Italian parsley and fry over high heat, swishing the frying pan

Add the white wine to [4] and once the alcohol has evaporated, the mushroom sauce is ready

Season both sides of the flounder with salt and pepper, place some plain flour in a tray and dust the flounder with the flour

Put olive oil in a frying pan and heat it. Once it is hot, gently place the flounder skin-side down and cook. Turn the pan without moving it with chopsticks to brown it

When the cut surface starts to turn yellow when viewed from the side, flip it over and cook the other side as well

Heat the mushroom sauce again (5), add a few drops of lemon juice, and add salt if it is not salty enough

Place the flounder from [8] on a plate and pour the mushroom sauce over it. Sprinkle with Italian parsley to finish