Pan-fried Matsutake

Name: Pan-fried Matsutake
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 3s Matsutake; 1/2 only Red pepper; 1/4 onion; 3 pcs Thyme; Some Black pepper; 1 small piece butter; 50ml Light cream; a little salt

by Eight feet canteen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

From early August to mid-October each year, it is the season for picking matsutake. The ingredients that have become popular due to the first season of "China on the Tip of the Tongue" have not been cultivated artificially, and the price has remained high. Most of the domestically produced matsutake is exported to Europe, America, Japan and other places, and the domestic sales industry is still in its infancy. I tried several different methods, this pan-fried matsutake with creamy black pepper sauce, to share with you.

Ingredients

3s Matsutake
1/2 only Red Pepper
1/4 Onion
3 pcs Thyme
Some Black Pepper
1 small piece Butter
50ml Light Cream
a little Salt

Pan-fried Matsutake

1. Use a soft damp towel or kitchen paper towel to clean the dirt on the surface of the matsutake, and then use a ceramic knife to remove the hard shell at the root (it is best not to rinse the matsutake directly with water)

2. Cut the cleaned matsutake mushrooms in half lengthwise

3. Take a frying pan and put a small piece of butter to melt

4. Put the matsutake mushrooms in a pan and fry, add a little black pepper and salt during the process, pay attention to the heat, and fry until the two sides show a beautiful caramel color.

5. Cut the red bell peppers and onions for garnish into similar-sized strips, fry them with the base oil of matsutake mushrooms and remove them.

6. Add about 50ml of whipped cream to the residue in the pot, keep it on low heat, and add a little salt and black pepper to taste

7. Turn off the heat when the sauce is thick and beautiful caramel cream color

8. When arranging the plate, place the matsutake mushrooms in pairs, then layer onion and red bell pepper on one side, drizzle black pepper cream sauce on the other side, and finally garnish the thyme on the red bell pepper.