Autumn｜Mushrooms｜Seasonal｜Vegetables｜茸のバター焼き 梅ﾖｰｸﾞﾙﾄｿｰｽ添え
Butter-Sautéed Mushrooms with Plum Yogurt Sauce
Culinary Workshop - Culinary Art - 2011.Oct.
Ingredients (Serves 3-4)
| Maitake mushrooms | 100g ... Quickly rinse, separate into small clusters, and let dry for a while |
| Shimeji mushrooms | 100g ... Quickly rinse, separate into small clusters, and let dry for a while |
| Eringi mushrooms | 100g ... Quickly rinse, tear by hand, and let dry for a while |
| Olive oil | 1 tbsp |
| Butter | 1 tsp |
Vegetable Sides
| Pumpkin, Sweet Potato (3-4 slices each) ... Steam | |
| Bok choy | As needed ... Boil |
Plum Yogurt Sauce
| Vegetable oil | 2 tbsp |
| Vinegar | 1 tbsp |
| Salt and pepper | To taste |
| Plain yogurt | 3 tbsp |
| Pickled plum paste | 1 tsp |
| Grain mustard | 1/2 tsp |
| Sugar | 1/4 tsp |
Steps
- Prepare maitake, shimeji, and eringi mushrooms. Sauté them in olive oil and butter.
- Steam pumpkin and sweet potato slices, and boil bok choy.
- Mix the ingredients for the plum yogurt sauce until smooth.
- Arrange the sautéed mushrooms and side vegetables on a plate, and serve with the plum yogurt sauce.