How to Make Favorite Stir-Fried Mushrooms and Fish Sausage with Butter Ponzu Sauce

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, stir-fried mushrooms and fish sausage with butter ponzu sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Stir-Fried Mushrooms and Fish Sausage with Butter Ponzu Sauce is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Stir-Fried Mushrooms and Fish Sausage with Butter Ponzu Sauce is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have stir-fried mushrooms and fish sausage with butter ponzu sauce using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Stir-Fried Mushrooms and Fish Sausage with Butter Ponzu Sauce:

1. Make ready Shimeji mushrooms
2. Prepare Maitake mushrooms
3. Get King oyster mushrooms
4. Make ready Fish sausage
5. Prepare Butter (or margarine)
6. Prepare Ponzu
7. Make ready : 2 tablespoons Katakuriko dissolved in water (starch : water)

Instructions to make Stir-Fried Mushrooms and Fish Sausage with Butter Ponzu Sauce:

1. These are all the ingredients you need. Shred apart the shimeji and maitake mushrooms, make thin lengthwise slices of king oyster mushrooms. Slice the fish sausage on the diagonal.
2. Heat butter in a pan over medium heat. When about 80% of it is melted, add the mushrooms and stir-fry for about 1 minute as you mix together with the melted butter.
3. Add fish sausages and stir-fry briefly. Drizzle ponzu and cover the pan, then steam-fry for about 2 minutes over low heat.
4. Remove the lid, pour in the katakuriko dissolved in water, then turn up the heat to high. When the sauce is thickened, dish it up. Top with parsley or scallions. Top with a pat of butter before serving.

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