- A dozen of cultivated mushrooms
- 2 pressed garlic cloves
- 200 g of radish or spinach tops washed and coarsely chopped
- 3 tbsp of sweet soy sauce
- 1 tbsp of salted soy sauce
- 2 + ½ tbsp of sesame oil
- ½ tbsp of olive oil
For caramelized mushrooms:
Clean the mushrooms with a cloth or pass them very quickly under water if they are really soiled. Remove the stems and slice them.
In a small bowl, mix the sweet soy sauce, a tablespoon of sesame oil and the pressed garlic. Then, add the mushrooms and mix well to cover them evenly. Let stand for 5 minutes.
Heat up the tablespoon of sesame oil in a pan over medium heat and add the mushrooms and sliced stems. Let cook for 10 minutes. Don’t forget to stir them from time to time. Then, pour the remaining marinade into the pan and raise the heat to medium-high to caramelize, stirring and turning often.
For the radish tops:
In a frying pan, heat the olive oil and half a tablespoon of sesame oil over medium-high heat, then stir-fry the garlic for a few minutes. Add the tops and stir-fry for 5 minutes, making sure to give it a stir.
Deglaze with the soy sauce.
This recipe goes perfectly with rice, cucumber sticks to dip with chickpea purée and seasonal fruit cut into pieces.