8 fresh Shiitake mushrooms (sliced)
1 packet fresh Yanagi Matsutake mushrooms (ends trimmed)
1 packet Shimeiji mushrooms (ends trimmed)
1 packet Enoki mushrooms (ends trimmed)
2 pieces ginger
3 cloves garlic (minced finely)
2 stalks spring onions (snapped into 5-6cm length)
1 tbsp cooking oil
1 tbsp light soy sauce
1 tbsp cooking wine
1 tbsp oyster sauce
A dash of coarse black pepper
1. Heat the oil in the cooking pan.
2. Saute the ginger and garlic. Add all the mushrooms into the pan. Stir fry.
3. Drizzle the light soy sauce and cooking wine. Stir fry for a minute. Add the oyster sauce.
4. Continue to cook for a minute. Add the spring onions and stir well. The sauce should thicken by now. Turn the heat off.