Bean sprouts and wild mushrooms

Recipe from: 11/1/1994 12:00:00 AM
Ingredients 8
Servings 1
Time

Ingredients

  • 50
    g
    butter
  • 1
    small onion, sliced
  • 50
    g
    shitake, fresh oyster and fresh button mushrooms, sliced
  • 50
    g
    red peppers, sliced
  • fresh ginger, grated
  • 25
    g
    bean sprouts
  • salt and pepper
  • 10
    ml
    balsamic vinegar
 

Method

 
1. Melt butter and lightly fry onions, then add mushrooms, red pepper, grated ginger and bean sprouts but do not overcook. 2. Add balsamic vinegar to the still crisp vegetables and place on the plate. Top with mussel kebabs (see recipe) and garnish with fried parsley, lemon and sauce remoulade (see recipe). Serve hot.
 

Read more on: shallow-fry
 

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