Sautéed Pork & Oyster Mushrooms with Sage

Name: How to cook Sautéed Pork & Oyster Mushrooms with Sage - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 3 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Sautéed Pork & Oyster Mushrooms with Sage

This absolutely simple dish was amazingly delicious. I have a bush of Sage in my garden. Every year, it grew bigger and bigger, and there are a lot of leaves now. Tempura is a great way to enjoy Sage Leaves, but I wanted to try something new. Then I cooked this dish, seasoned with Salt & Black Pepper only. If you don’t have fresh Sage, try Dried Mix Herbs (Rosemary, Thyme and Oregano) which is also very nice.

Ingredient

Food ration :

2 to 3 Servings

150 g

thinly sliced Pork Belly *cut into chunky bite-size pieces

150 g

Oyster Mushrooms *cleaned, cut in half if large

1 tablespoon

Olive Oil

1 tablespoon

Sake (Rice Wine) OR White Wine *optional

Cooking instructions

* Step 1

Heat Olive Oil in a frying pan over high heat and cook Pork until nicely browned. Transfer to a plate.

* Step 2

Lower the heat to medium, add Oyster Mushroom to the pan and stir, then add Sake (OR White Wine), so that the steam helps to cook Mushrooms. Return the Pork, add Sage Leaves, season with Salt & Black Pepper, and stir to combine.

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