Sauteed Mushrooms, Butter and Soy Sauce Flavor
First:
Rinse fresh shiitake in water and wipe the moisture off. Trim the stem. Separate caps from stems. Make shallow X-shaped cuts on the surface of the caps.
Trim off stems from shimeji, and separate into small clusters.
Second:Heat butter and vegetable oil in a frying pan over high heat and cook fresh shiitake and shimeji.
When tendered, add sake and soy sauce and cook. Serve on a plate and sprinkle with dried bonito.