Pleurotes du panicaut rapides (3 ingrédients)

Ingrédients

• vegetable oil, to taste (Use oil with a high smoke point so that you can sear the mushrooms without the oil smoking. )
• 4 king oyster/ eryngii mushrooms
• 1 tablespoon butter (unsalted)
• 1 tablespoon light soy sauce (or to taste as different brands have different salt levels)
• Salt (Optional, I don’t use any as my soy is salty enough)
• Optional garnish: green onions

Préparation

1. 1

   Heat the oil in the pan on medium-high heat. (I use 7.0 on a Bosch induction cooker where the maximum is 9.0). When the oil is hot (but not smoking), place the mushrooms on the pan in a single layer. (Not all the mushrooms will fit on the pan so you will need to brown the mushrooms in batches. I used a 7.5 inch pan and had to sear my mushrooms in 2 lots. ) Leave for a few minutes to brown (don't move them around).

2. 2

   Once brown, flip the mushrooms over to sear the other side. Leave for a few minutes. Plate the mushrooms when both sides have been browned.

3. 3

   Repeat till all the remaining mushrooms have been browned on both sides. Be prepared for the oil to splatter a bit. (The mushrooms will absorb the oil, so you'll need to top up as you continue searing.)

4. 4

   Using the same pan, add 1 tablespoon of butter and 1 tablespoon of soy sauce. Use your spatula to mix the butter and soy together, allowing the butter to melt and sizzle. Once the butter is sizzling, return all the mushrooms to the pan and mix to coat.

5. 5

   Taste and, if necessary, add some salt. I don't but every brand of soy sauce is and everyone's taste buds are different so season to your preference!

6. 6

   Serve and enjoy!