20050713

This morning, stirfried chicken and えのき/golden mushrooms. Added soya sauce at the end. Average, no-fuss dish.

I have no idea why, but to me えのき gives off a strange flavour, especially apparent when raw. That's why I prefer to fry it with sesame oil or some other seasoning. Having it in steamboat or soups is fine too, possibly having it boiled in stock obscures that particular mild taste. Boiling golden mushrooms alone still leaves it stronger than desired though.