• prep: 5 min
• cook: 10 min
• total: 15 min

servings:

Thanks to a sale at the local grocery store, I found myself walking home with a 3-pack of Japanese mushrooms for $3! I was so bowled-over by the price, I forgot the fact that I was also packing for a one week trip to Sonoma. Since these mushrooms were clearly on sale for a reason,

• 2 tablespoonsolive oil
• 3 packsJapanese mushrooms (such as shimeji, enoki, maitake, shiitake, or nameko)
• 2 tablespoonsrice vinegar
• 1 tablespoondashi soy sauce (regular soy sauce will work)
• 1 red chili pepper
• 2 tablespoonsmitsuba (chopped)
• 1 tablespoongreen shiso (chopped)

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