Sauté de champignons à la coréenne

Ingrédients

• 1 tbsp (15 ml) oil
• 1/4 onion (thinly sliced)
• 1 tbsp (8 g) minced garlic
• 7 oz (200 g) shiitake mushroom (see note below)
• 7 oz (200 g) oyster mushroom
• 12 oz (350 g) enoki mushroom
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) oyster sauce (see note below)
• 2 green onion (finely chopped)
• 2 tsp (10 ml) sesame oil
• 1 tbsp (9 g) toasted sesame seeds
• salt and pepper (to taste, if needed)

Préparation

1. 1

   Heat your pan over medium-high heat and add the oil. Once the oil is hot, add the onion and minced garlic. Sauté until they release their aroma.

2. 2

   Add the mushrooms to the pan, followed by the soy and oyster sauces. Stir them together until the mushrooms start to soften, making sure all the ingredients are combined and well-coated in the sauce, about 2 minutes.

3. 3

   Toss with scallions, sesame oil and sesame seeds before serving. Enjoy your stir-fry hot for maximum flavor.