200 g blue oyster mushroom, cleaned and separated
1 tbsp salted butter
2 garlic cloves, finely minced
1 tsp soy sauce, tamari
1⁄8 tsp rice vinegar
1⁄2 tsp sesame oil, toasted
1 tsp sesame seeds
Heat the skillet or frying pan over medium heat for a few minutes until the mushroom squeaks when it’s rubbed across the bottom of the pan.
Add the blue oyster mushrooms to the skillet and let them toast on one side for about 2 minutes or until they start to brown.
Stir the mushrooms and let them toast for 1 to 2 minutes.
Add the butter, garlic, soy sauce, and rice vinegar, stirring to combine.
Reduce the heat to low and let them caramelize together until they become dark brown and a little crispy. Stir them every so often to prevent any burning.
Once cooked, remove from heat and stir in the toasted sesame oil and sesame seeds.
Serve and enjoy!
If you use a low sodium soy sauce, you may need to add a pinch of salt to season them to your taste.
Sugar: 1g
:
Calcium: 12mg
Calories: 158kcal
Carbohydrates: 4g
Cholesterol: 8mg
Fat: 15g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 5g
Potassium: 223mg
Protein: 2g
Saturated Fat: 4g
Sodium: 119mg
Trans Fat: 1g
Vitamin A: 112IU
Vitamin C: 1mg
