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混ぜきのこ｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

えのき : 200g
しめじ : 200g
エリンギ : 100g
松茸のお吸い物の素 : 2袋
いりごま : 大さじ1
ごま油 : 大さじ2
大葉 : 10枚

Time required

15minutes

Procedure

1) Cut mushrooms 00:38
Cut off the shimeji mushrooms, cut them into pieces that are easy to eat, and put them in a heat-resistant container. Cut off 2 cm of the root of the enoki mushroom, divide it into 3 equal parts, place it on the shimeji mushrooms, and loosen the solidified part of the stem by hand. Cut the trumpet mushroom in half in the horizontal direction and in half in the vertical direction, cut it to a width of about 5 mm, and place it on the enoki mushroom.
2) To heat 01:27
Sprinkle cooking liquor, wrap and heat at 600W for 4 minutes. Turn it upside down, mix, and heat at 600W for 4 minutes.
3) Mix seasonings 01:56
Pour it into a colander, drain it, put it back in a heat-resistant container, add the soup stock, sesame seeds, and sesame oil and mix.
4) 仕上げる 02:44
大葉を細かく刻みながら加えて全体を混ぜ合わせて完成。

Point

・ Butter may be used for seasoning if you like.
・ If you want to keep it, put it in a storage container and eat it up in 3 to 5 days.
・ How to make Japanese-style bread quiche with arrangement recipe (3: 27 ~).
・ By heating the mushrooms in the microwave and adding the soup stock, the mushrooms will be well flavored and delicious.