Nameko Mushrooms

• 40 g (1½ oz) unsalted butter, diced
• 20 g eschalots, finely diced<

Heat a medium heavy-based frying pan over medium–high heat. Add the butter and heat until foaming. Add the eschalots and cook quickly for 10 seconds. Add the cleaned nameko mushrooms and sauté until just tender. Deglaze the pan with the smoky rice wine vinaigrette.

Season with salt and pepper, drain into a bowl, and keep warm.