Mushrooms in Spicy Ketchup

• 1 packet Shimeji mushrooms
• 1 pack Maitake mushrooms
• 1 pack King oyster mushrooms
• 1/2 Onion
• 1 tbsp Olive oil
• 1 tbsp Sake
• 1/4 a teaspoon Salt
• 4 tbsp plus Ketchup
• 1/2 plus Takanotsume
• 1 Oregano leaf
• 1 pinch or two Sugar
• 1 Black pepper

1. Crumble the shimeji mushrooms and maitake mushrooms.
2. Cut the king oyster mushrooms in half crosswise and in half lengthwise, then cut into 7 mm thick slices.
3. Slice the onion into 5 mm thick slices.
4. Add the Step 1 and ingredients into a pot, briefly stir, cook over high heat with a lid on.
5. When you hear the sound of escaping steam, turn down the heat to low, and steam-fry for about 7-10 minutes.
6. When the mushrooms reaches your desired softness, remove the lid, and stir-fry over high heat to evaporate the moisture.
7. Check the taste, and if the flavor is not well balanced, add salt to adjust.
8. Add sugar if you'd like it sweeter.
9. Sprinkle with black pepper, and mix briefly.
10. It's done once the flavour has settled You can eat it cold if you like.
11. This is the onion and shimeji mushrooms version
12. This is the carrot version
13. This is the carrot and celery version

packet, pack maitake mushrooms, pack king oyster, onion, olive oil, sake, salt, ketchup, takanotsume, oregano, sugar, black pepper

Taken from cookpad.com/us/recipes/155360-mushrooms-in-spicy-ketchup (may not work)