COOKING MODE

Oil-Based Mushroom Peperoncino That Draws Out Every Bit of Umami

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Cut up the mushrooms. Tear the maitake and shimeji by hand (tear only the larger shimeji and leave the rest in clumps). Trim the tough stem ends off the shiitake and cut them so you get a wide cut surface.

Maitake mushrooms to tasteShiitake mushrooms to tasteShimeji mushrooms to taste
Oil-Based Mushroom Peperoncino That Draws Out Every Bit of Umami — cook along with the video