I bought three types of  mushrooms for this dish – enoki, maitake and shitake – and made a simple stir-fry using lots of garlic and ginger, making this a beautiful anti-cancer dish. I served it with Sachiyo’s miso cod. See below for an option for a meal on its own with noodles and greens. And any mix of mushrooms will do!

Serves 2

4 shitake mushrooms
1 small pack maitake mushrooms
1 small pack enoki mushrooms
1 tbs groundnut oil
1 inch of ginger peeled and sliced
1 clove of garlic, thinly sliced
2 tbs mirin
1 tbs Japanese soy sauce
1 tbs sake
1 dsp sesame seeds
sesame oil to finish
spring onion to garnish

Heat the oil in a wok. Add the ginger and garlic and fry until fragrant. Then add the mushrooms and fry until coloured and beginning to soften. Pour on the mirin, soy sauce and sake and cook until done, still a little bit firm and not too slimy. Finish with a sprinkle of sesame seeds, sesame oil and spring onion.

Optional extra:

To make a more substantial meal add a large handful or two of greens towards the end of the cooking and allow to cook down for a couple of minutes and finally some pre-cooked rice noodles. Voila – a satisfying stir fry.