This crazy Makes the steak jealous: Matati Shiitake mushrooms, crunchy asparagus and tasty sauce. I will show you the way approved by the chef to block the plot and maximize the Umami with a few steps and common condiments in the kitchen.
Because I love Shiitake mushrooms
Shiitake Mushrooms, sometimes called Chinese mushrooms, in particular the dried version, are my best choice for the dishes to be fry and stewed. They have magical dust.
- I love the Unbeatable umami flavor e The deep and earthy wealth similar to MSG, especially in the dry ones.
- Among all the diffantst types of mushrooms, the Shiitake has the flavor more like meat. In many Buddhist kitchens, it is widely used to replace the meat.
- I am also a fan of his only one Caramel-Marrone color AND Infinite possibilities of cooking. When it is combined with green vegetables like this, it looks like a spring on earth.
Ingredients
You need only 7 ingredients for this powerful systemH.
- 8-10 Fresh Shiitake mushrooms
- 1 pound (450 g) of asparagus(Search for thin stalk in pencil) And take the woody ends while they will naturally break where they are tender.
- 3 cloves of garlic– Approximately chopped, not chopped
- 2 tablespoons of oyster sauce – If you want to transform it into vegan or vegetarian, use the mushroom oyster sauce.
- 2 tablespoons of vegetable kitchen oil with a higher smoke point.
- A small pinch of salt and black pepper – I find that black pepper is excellent for all types of mushrooms.
- ½ teaspoon of sesame oil For the final touch.
Step by step
Prepare mushrooms: Wash the mushrooms, remove the roots and then cut into thin slices.
Now the asparagus: Keep every stem to both ends, Bed until it shoots. He always breaks where the tender begins. Cut into pieces from 2 inches.
BIANCH THE ASPARAGI: I love to clove the hardest vegetables in fry dishes. It is a great way to keep them fresh and crunchy. Remember to add a little vegetable kitchen oil and a small pinch of salt.
Empty the process
Instead of frying the garlic at the beginning, we must first fry the mushrooms. Since mushrooms cannot release water like most dark leafy vegetables, garlic will be burned very quickly. Fry until the mushrooms become soft.
Now add the garlic and continue to fry until not aromatic.
Add the whiten asparagus. Since we have already cooked them, just shake them briefly to warm them again.
Add a pinch of salt and oysters sauce and sesame oil. Mix well.
Sprinkle some freshly ground black pepper! This is a super tip to make the Shiitake mushroom flavor similar or perhaps even better than the steak.
- 8-10 Fresh Shiitake fruits
- 1/2 pound 220 g of asparagus the woody ends while they will naturally break where they are tender.
- 3 Garlic wedges – chopped not chopped approximately chopped
- 2 TBSP Oyster sauce – if you want to transform it into vegan or vegetarian oysters sauce.
- 2 TBSP vegetable kitchen oil with a higher smoke point.
- A small pinch of salt and black pepper: I find that the black pepper is excellent for all types of mushrooms.
- ½ teaspoon Sesame oil for the final touch.
Prepare the mushrooms: wash the mushrooms, remove the roots and then cut into thin slices.
Now the asparagus: keep each stem to both ends, Bed until it takes. He always breaks where the tender begins. Cut into pieces from 2 inches.
Bianch the Asparagus: I always like to whiten the hardest vegetables in frigion dishes. It is a super excellent way to maintain freshness and crunchy consistency. Remember to add a little vegetable kitchen oil and a small pinch of salt.
Empty the process
Instead of frying the garlic at the beginning, we must first fry the mushrooms. Since mushrooms cannot release water like most dark leafy vegetables, garlic will be burned very quickly. Fry until the mushrooms become soft.
Now add the garlic and continue to fry until not aromatic.
Add the whiten asparagus. Since we have already cooked them, simply briefly quarrels to heat.
Add a pinch of salt and oysters sauce and sesame oil. Mix well and transfer.
Sprinkle some freshly ground black pepper!
With what to serve
There are also infinite combination options, just like the ways of cooking shiitake mushrooms. They are super vouchers on steam rice or noodles. As a side dish, they can be large protein partners for steak, all types of fried tofu or braised pork bacon. Good cuisine and I hope you love this combination to feel nature.
