Heat vegetable oil in a pan. Add chopped carrots and shiitake mushrooms and stir fry for 3 minutes. Reduce to low heat and add red miso, sugar and sake. Cook for another 2 minutes. Remove from heat and set aside.
Cut eringi mushrooms into 0.8-cm (⅓-in) thick slices. Heat sesame oil in frying pan and fry eringi mushrooms for about 5 minutes or until softened.
Drizzle lemon juice over eringi mushrooms and divide into 4 equal portions. Serve with the miso dressing.
© 2018 All rights reserved. Published by Marshall Cavendish.