When you live in a temperate climate with forest near by, you have wild mushrooms. It is fall chanterelle season. Chanterelle is one of my favourite mushrooms, woody and meaty. Here the beef slices are marinated with crushed garlic, salt, pepper, soy sauce, shaoxing liquor, oil and cornstarch. The mushroom is sautéed for a few minutes in high heat before removing. Beef is first browned lightly before the mushroom returns to the pan. A few seconds more and it is down, finish with a touch of sesame oil.
Posts
No comments:
Post a Comment