Sweet and Sour Mushroom Ragout
35 Min
Total Time
20 Min
Cooking Time
15 Min
Preperation Time
Ingredients
| 400 g | Oyster mushrooms |
| 300 g | Button mushrooms |
| 150 g | Shiitake (or King oyster mushrooms) |
| 1 | Shallot |
| 1 | tbsp Oil |
| 800 ml | Vegetable dashi |
| 2–3 tbsp | White vinegar |
| 1–2 tbsp | Sugar |
| Soy sauce | |
| Salt | |
| 1–2 tsp | Starch |
| A little | cold water |
Instructions
Step 1 of 4:
Clean the mushrooms and cut them into bite-sized pieces. Finely dice the shallot. Heat oil in a pot or deep pan. Fry the mushrooms in batches over high heat until lightly browned. Remove from the pot and set aside.
Step 1 of 4:
Clean the mushrooms and cut them into bite-sized pieces. Finely dice the shallot. Heat oil in a pot or deep pan. Fry the mushrooms in batches over high heat until lightly browned. Remove from the pot and set aside.
Step 1 of 4:
Clean the mushrooms and cut them into bite-sized pieces. Finely dice the shallot. Heat oil in a pot or deep pan. Fry the mushrooms in batches over high heat until lightly browned. Remove from the pot and set aside.
Step 1 of 4:
Clean the mushrooms and cut them into bite-sized pieces. Finely dice the shallot. Heat oil in a pot or deep pan. Fry the mushrooms in batches over high heat until lightly browned. Remove from the pot and set aside.
