3 to 4.
By Irene Kuo
A simple, all-mushroom dish, excellent both hot and cold. The mushrooms are creamy in color and delightfully firm and slightly crunchy, especially when they are chilled.
Rub the mushrooms with a wet paper towel if they are dirty and trim off the very ends of the stems. Slice them into
Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and turn heat to medium. Scatter in