Shiitake Mushroom and Preserved Egg
A chilled appetizer pairing shiitake mushrooms with preserved eggs — savory, juicy, and ideal for whetting the appetite or serving alongside drinks.
Ingredients
fresh shiitake mushrooms (washed, stems removed, each cut into 4 pieces and drained)
300 g
preserved eggs (peeled and sliced)
4
red chili pepper (washed and cut into rings)
1
green chili pepper (washed and cut into rings)
1
garlic (washed and minced)
3 cloves
cooking oil
30 g
sesame oil
2 tsp
soy sauce
1 tsp
sugar
2 tsp
Instructions
1
Prep the Mushrooms
Wash the shiitake mushrooms, remove the stems, cut each into 4 equal pieces, then drain. Dry-fry them in a pan for 2 minutes and set aside. Wash and mince the garlic. Wash and cut the peppers into rings.
2
Stir-Fry the Mushrooms
Add the cooking oil to the pan and heat it up. Add the minced garlic and chilies and stir-fry briefly, then add the mushrooms. First stir-fry on high heat, then switch to low heat and let them slowly braise until the mushrooms no longer release water and become slightly dried and shrunken. Turn off the heat and plate.
3
Season and Toss
Peel and slice the preserved eggs and place them in the dish with the mushrooms. Add the soy sauce, sugar, and sesame oil, and mix well.
