Kabocha and Shimeji Mushrooms Sauteed in Garlic and Butter

• 1/4 Kabocha squash
• 1 packet Shimeji mushrooms
• 1 clove Garlic
• 1 dash Salt and pepper
• 10 grams Butter
• 1 1/2 tsp Soy sauce

1. Wash the kabocha and remove the seeds and fiber.
2. Leave it damp and place in a plastic shopping bag, then microwave for 3 minutes.
3. If your microwave is powered at 500 W, the kabocha should be tender enough to slice with a knife now.
4. It's just about right when the flesh is heated through and the middle is still a little hard.
5. Cut the kabocha into 2-3 mm slices.
6. Wash the mushrooms and cut the bottoms of the stems off.
7. Mince the garlic.
8. Melt butter in a frying pan, add the garlic and fry until fragrant, then add the kabocha and mushrooms.
9. Season with salt and pepper.
10. When the kabocha is slightly crisp, add the soy sauce and stir a little.
11. Taste and add more soy sauce if needed.
12. Transfer the mixture to a plate and it's ready!

squash, packet, clove garlic, salt, butter, soy sauce

Taken from cookpad.com/us/recipes/157236-kabocha-and-shimeji-mushrooms-sauteed-in-garlic-and-butter (may not work)