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Eringi to shimeji no namuru / namul saute with king oyster and shimeji mushrooms

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Eringi to shimeji no namuru / namul saute with king oyster and shimeji mushrooms

A quick saute of mushrooms with sesame oil. Fresno pepper adds colorful contrast and soft crunch. Great as a filler in a bento box, too.


1/2 of recipe:
24 calories; 1.7 g protein; 1.3 g fat; 3.6 g carbohydrate; 0 g net carbs; 31 mg sodium; 0 mg cholesterol; 3.6 g fiber


<Ingredients>


Handful (80-100 g) eringi king oyster mushrooms (84 g in photo)
Small handful (40-50 g) shimeji mushrooms (45 g in photo)
1 fresno pepper (25 g in photo)
1/3 tsp shiokoji salted rice malt
1/2 tsp sesame oil


<Directions>
1.

Remove root/discolored ends of eringi and shimeji.
Cut or tear egingi to size that matches shimeji.
Seed fresno pepper and julienne.

2.

Heat sesame oil, and saute mushrooms on medium heat.


When almost done (turns somewhat translucent), add fresno pepper, and stir.

3.

Add shiokoji, and mix well.

Ready to serve.

<Notes>
  • Shiokoji is both salty and sweet. If not available, use a tiny amount of salt and sake or mirin.
  • Cooking longer after adding fresno pepper tends to add a burnt tint to mushrooms.
  • If color is not a concern, a small amount of soy sauce instead of shiokoji is nice, too.



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