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Remove the core from the shiitake mushrooms and slice. Slice the oyster mushrooms. Chop the ends from enoki. In a frying pan, splash sesame oil, add the mushrooms, fry until browned. Add the witlof leaves into the frying pan at the end, allowing to wilt.
Pour the master stock into a saucepan and bring up to the boil.
Place a handful of bean sprouts into the bottom of serving bowls, a sprinkle of chilli and coriander, then some of the mixed mushrooms. Pour over the heated master stock and serve.
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