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)

1. These are all the ingredients you need.
2. Shred apart the shimeji and maitake mushrooms, make thin lengthwise slices of king oyster mushrooms.
3. Slice the fish sausage on the diagonal.
4. Heat butter in a pan over medium heat.
5. 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.
6. Add fish sausages and stir-fry briefly.
7. Drizzle ponzu and cover the pan, then steam-fry for about 2 minutes over low heat.
8. Remove the lid, pour in the katakuriko dissolved in water, then turn up the heat to high.
9. When the sauce is thickened, dish it up.
10. Top with parsley or scallions.
11. 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)