This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Soak shiitake and earwood mushroom in hot water for 10 minutes. Squeeze water out, cut of stem and cut into ¼-inch pieces. Set aside with button mushrooms.
Step2
2 Min
Sauté garlic in butter until light golden brown. Strain and set aside for topping.
Step3
5 Min
Sauté mushrooms in butter for 3 minutes. Add green finger chili and red chili. Season with MAGGI® MAGIC SARAP®, pepper, sugar, MAGGI® Savor Hot Chili and calamansi juice.
Step4
3 Min
Transfer on a sizzling plate and mix in red onion. Drizzle mayonnaise and top toasted garlic and spring onion. Serve immediately.
Step1
of
4
Soak shiitake and earwood mushroom in hot water for 10 minutes. Squeeze water out, cut of stem and cut into ¼-inch pieces. Set aside with button mushrooms.
Step2
of
4
Sauté garlic in butter until light golden brown. Strain and set aside for topping.
Step3
of
4
Sauté mushrooms in butter for 3 minutes. Add green finger chili and red chili. Season with MAGGI® MAGIC SARAP®, pepper, sugar, MAGGI® Savor Hot Chili and calamansi juice.
Step4
of
4
Transfer on a sizzling plate and mix in red onion. Drizzle mayonnaise and top toasted garlic and spring onion. Serve immediately.
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