Sautéed Mushrooms with Onions and Mustard Shreds

Overview

The weather is getting colder now. Mushrooms also began to appear in large quantities. I usually like oyster mushrooms not only because of their high nutritional value, but also because they taste very good and taste very crisp and tender. Today I added some pickled mustard to enhance the flavor, and it tastes even more delicious.

Tags

• hot dishes
• maternity
• children
• old man
• spring recipes
• farm food
• lunch
• mustard shreds
• oil
• onions
• oyster mushroom
• ginger
• salt

Ingredients

Steps

1. 1 Wash the oyster mushrooms and tear them into small florets and prepare Wujiang mustard shreds.

   

2. 2 Peel off the skin of the onion, cut off both ends and wash.

   

3. 3 Wash the onions and cut into small pieces.

   

4. 4 Shred the ginger and dice the green onion and set aside

   

5. 5 Put the pot on the fire and add salad oil. When the oil is 70% hot, add shredded ginger and chopped green onion and fry until fragrant.

   

6. 6 Then add the oyster mushrooms and stir-fry evenly.

   

7. 7 When the oyster mushrooms change color slightly, add an appropriate amount of balsamic vinegar and stir-fry evenly, then add a small amount of water and simmer briefly

   

8. 8 When the oyster mushrooms are soft and almost mature, add onions and a small amount of salt and stir well

   

9. 9 When the onions change color slightly, add shredded mustard and stir-fry evenly before serving.