Mixed Fried Mushrooms with Soy Sauce

Fried Oxheart Cabbage with Pork and YAKITORI Sauce 363 of 408 Japanese Bolognese with Aubergine and Courgette

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Category 398

Ingredient 370

Videos 67

World Cuisines 129

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Naturally Brewed Soy Sauce Main courses Meat Japanese fusion Autumn Winter

Preparation time: 25 mins

Calorific value (per portion): 1694 kJ / 405 kcal

1 small baguette (approx. 200 g)
4 tbsp. vegetable oil
160 g shiitake mushrooms
160 g king oyster mushrooms
160 g mushrooms
3-4 shallots
2 garlic cloves
80 g bacon
100 ml white wine
40 ml Kikkoman Naturally Brewed Soy Sauce
20 g butter
Freshly ground pepper

Preparation

Slice the baguette and fry it in 1 tbsp. hot oil.

Trim/peel the mushrooms and cut into slices. Peel the shallots and garlic. Dice the shallots and slice the garlic cloves. Cut the bacon into strips of around 0.5 cm in width.

Heat up the rest of the oil in a pan. Sauté the shallots, garlic and bacon for approx. 2-3 minutes then place in a sieve and drain the excess oil into a bowl. Heat up the oil again. Fry the mushrooms on all sides for approx. 2-3 minutes. Add the shallots, garlic and bacon.

Add the white wine, soy sauce and butter to the mushroom mixture. Simmer at a low heat for approx. 2-3 minutes to glaze the mushrooms with the sauce. Season with pepper and serve on the baguette slices. You can add a parsley garnish if you like.