Servings: 4
INGREDIENTS
- 2 tablespoon olive oil
- 1 onion, chopped
- 10 white button mushrooms, sliced
- 6 king oyster mushrooms, sliced
- 250 grams enoki mushrooms, sliced
- 500 grams shimeji mushrooms, stems removed
- 10 baby Bella mushrooms, sliced
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- 3 thyme sprigs
- Boiling water to cover
INSTRUCTIONS
- Heat a medium pot with the oil and fry the onion for 2 minutes.
- Gradually add the mushrooms in the specified order they appear in the ingredient list while stirring. Add the salt and stir well for 3 minutes.
- Add the thyme, cover the mushrooms with boiling water, add pepper, and cover with a lid. Cook over low heat for about 40 minutes.