Inspired by this recipe, but changed lot of things: used rice noodles as base, added chicken breast fillets and oyster sauce and used olive oil instead of butter. Shimejis are super rare in my region, this is the first time I found them on a local market. I loved their crunchy texture and nutty/buttery flavour. It’s also super easy to prepare them. Next time I would try to use them in a soup dish. 🍄🍄🍄
