Stir-Fried Mushrooms and Fish Sausage with Butter Ponzu Sauce
- 1 bag Shimeji mushrooms
- 1 bag Maitake mushrooms
- 2 King oyster mushrooms
- 1 Fish sausage
- 1 tbsp Butter (or margarine)
- 2 tbsp Ponzu
- 2 tsp : 2 tablespoons Katakuriko dissolved in water (starch : water)
- These are all the ingredients you need.
- Shred apart the shimeji and maitake mushrooms, make thin lengthwise slices of king oyster mushrooms.
- Slice the fish sausage on the diagonal.
- Heat butter in a pan over medium heat.
- When about 80% of it is melted, add the mushrooms and stir-fry for about 1 minute as you mix together with the melted butter.
- Add fish sausages and stir-fry briefly.
- Drizzle ponzu and cover the pan, then steam-fry for about 2 minutes over low heat.
- Remove the lid, pour in the katakuriko dissolved in water, then turn up the heat to high.
- When the sauce is thickened, dish it up.
- Top with parsley or scallions.
- Top with a pat of butter before serving.
mushrooms, maitake mushrooms, mushrooms, sausage, butter, ponzu, water
Taken from cookpad.com/us/recipes/148652-stir-fried-mushrooms-and-fish-sausage-with-butter-ponzu-sauce (may not work)