Cook Book Recipe

Ingredients
25g dried Chinese mushrooms
1-tablespoon oil
½ teaspoon sesame oil
1-tablespoon finely chopped fresh ginger
4 cloves garlic, crushed
100g fresh shitake mushrooms, trimmed, sliced
150g oyster mushrooms sliced
150g shemeji mushrooms trimmed pulled apart
¾ cup (185ml) dashi (see note)
¼ cup (60ml) soy sauce
¼ cup (60ml) miring
25g butter
2-tablespoon lemon juice
10g enoki mushrooms trimmed, pulled apart
500g thin Hokkien noodles, separated
1-tablespoon chopped fresh chives.

Procedure:
Soak the Chinese mushrooms in 1 ½ cups (375ml boiling water for 20 minutes, or until soft. Drain, reserving the liquid. Discard the steam and sliced the caps.
Heat a wok until very hot, add the oil and swirl to coat. Add the ginger, garlic, shitake, oyster and shemiji mushrooms have wilted. Remove.
Combine the dashi soy, mirin,1/4 teaspoon white pepper and ¼ cup (185ml) reserved liquid, add to the wok and cook for 3 minutes. Add the butter, lemon juice and 1-teaspoon salt and cook for 1 minute, or until the sauce thicken. Return the mushrooms to the wok, cook for 2 minutes, and then stir in the enoki and Chinese mushrooms.
Add the noodles and stir for 3 minutes, or until heated through. Sprinkle with the chives and serve immediately.