Just back from Japan trip (Tokyo & Hokkaido), and we had a wonderful trip with good foods and enjoyed the fall foliage at Sounkyo Gorge. While I still sorting out the thousand of photos taken, today I cooked this mushroom as one of the dish widely served during autumn in Japan, I refer to the information provided here.
Today I bought a pack of 3 Eryngii mushrooms only cost me RM 2.50 (USD 0.80)
This dish is quick, cooking time only 5mins..and it tasted so yummy, the texture like eating abalone !
Japanese Salt Grilled Eryngii Mushrooms （Kinoko no shioyaki） 日式盐烧杏鲍菇(recipe source: reference to here, by Sonia aka Nasi Lemak Lover)
3pcs of Eryngii Mushrooms, slice each piece into 3 thick slices3 small cubes of butter (salted)
Crushed black pepper
1/2tbsp sake or mirin, optional
- Heat a non-stick pan over high medium heat. Add the butter and place the mushrooms, cut side down, in the pan, for 1-2 minutes for both sides.
- This will sear the bottom of the mushrooms to a nice golden brown, partially caramelizing them.
- Sprinkle with salt and crushed black pepper to taste and covering the pan for a 1-2 minutes. This will steam and cook the mushroom further.
- Sprinkle wit sake or mirin (optional), dish out and serve with rice.