Sauteed with Mizuna and this
Don't fry the mizuna! Mix it while the pot is still preheated, and it will stay crisp and delicious
How to make it
1
Cut the bacon into 2cm wide pieces. Remove the stems from the shiitake mushrooms and cut them into quarters. Remove the stems from the shimeji mushrooms and separate them. Cut the king oyster mushrooms into quarters. Roughly chop the mizuna
2
Put A in a frying pan and heat until fragrant, then add the bacon, shiitake mushrooms, shimeji mushrooms, and king oyster mushrooms and stir-fry, then add B
3
Mix C, add mizuna and 2, place in a mixing bowl, sprinkle with parsley and it's done
Materials 2 people
-
- bacon
- 30g
-
- Shiitake
- 40g (2 pieces)
-
- Shimeji
- 40g
-
- Eringi
- 40g
-
- Mizuna
- 40g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Red chili pepper
- 1 bottle
-
[B]
- Balsamic Vinegar
- 1/2 tbsp
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[C]
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Balsamic Vinegar
- 1 tablespoon
-
- White wine vinegar
- A little
-
- Lemon juice
- A little
-
- Mince parsley
- A little
[PR]
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