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塩きのこ｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Shimeji mushrooms, king trumpet mushrooms, maitake mushrooms : 300g in total
オリーブオイル : 大さじ2
ニンニク : 2片
長ねぎ : 1/2本（60g）
（A）塩 : 一つまみ（小さじ1/5程度）
（A）創味シャンタン : 小さじ1
（B）黒コショウ : 適量
（B）酒 : 大さじ3
酢 : 小さじ2/3

Time required

20minutes

Procedure

1) Prepare 02:13
Crush the garlic with the belly of a knife, peel it, chop it and put it in a frying pan.
Shimeji mushrooms are cut off and loosened.
Maitake mushrooms and eryngii are loosened by hand.
Wash the green onions with water, cut them in half vertically, and slice them diagonally.
2) stir fry 04:24
Add olive oil to a frying pan with garlic and fry over high heat.
When the garlic is colored, add all the mushrooms from 1 and fry.
3) Season 05:14
Add (A) to 2 and fry lightly.
4) 仕上げる 05:46
3に長ねぎを加え手早く炒め合わせ、（B）を加えさらに炒め合わせる。
5) 冷蔵庫で冷やし、仕上げる 07:15
保存容器に移し、粗熱を取り冷ましてから、冷蔵庫で20分程度冷やす。
冷えたら酢を加え、混ぜ合わせる。

Point

・ You can make it with your favorite mushrooms.
・ If you are not good at crushing garlic with the belly of a kitchen knife, crush it with the bottom of the bottle.
・ Taste the finish and adjust the saltiness.
・ When cooled in the refrigerator, the seasonings are familiar and delicious, but the freshly made is also delicious.
・ The time required does not include the time to cool in the refrigerator.