Yield: 4-6 Servings Cooking Time: 10 Minutes Difficulty: Easy Full Episode: Jetting to Japan (Season 4)

Directions:

  1. Heat a large sauté pan or wok to medium heat. Add the oil, shallot, and garlic. Sauté for 1 minute constantly stirring.
  2. Add all of the mushrooms and sauté for an additional 4 minutes.
  3. Last add the sweet soy and season with salt and pepper. Sauté an additional 2 minutes.
  4. Remove from pan and garnish with the chopped parsley.

Equipment:

Measuring Cups
Measuring Spoons
Large Sauté Pan or Wok
Spoon
Full Episode: Jetting to Japan (Season 4)

Ingredients

  • 2 tablespoons Canola or Peanut Oil
  • 1 Shallot, minced
  • 3 cloves Garlic, minced
  • 2 cups Enoki Mushrooms, cleaned
  • 2 cups Shimeji Mushrooms, cleaned
  • 1 cup Shitake Mushrooms, sliced
  • 1 cup Maitake Mushrooms, cleaned
  • 2 teaspoons Sweet Soy
  • Salt and Pepper
  • 2 tablespoons Chopped Parsley