Steps

1. Slice 1 pack King Oyster Mushrooms lengthwise into 5mm thick slices along the grain.
   🕒 00:20
2. Cut the sliced King Oyster Mushrooms into three equal pieces lengthwise, then cut each piece in half crosswise.
   🕒 00:36
3. Break 1 pack Shimeji Mushrooms in half from the base, then break them in half again.
   🕒 00:51
4. Trim off the very end of the tough base and break everything apart by hand to make them easier to cook. (Key Tip!) Washing mushrooms can diminish their aroma and sweetness, so wipe off any dirt with a brush or a damp kitchen paper towel.
   🕒 01:03
5. Cut off the base of 2 cloves Garlic and remove the core.
   🕒 01:28
6. Cut the garlic in half lengthwise while still in its skin, and remove the sprout.
   🕒 01:32
7. Once the sprout is removed, peel the skin from the tip downwards.
   🕒 01:47
8. Thinly slice the peeled garlic.
   🕒 01:52
9. Arrange the sliced garlic horizontally and finely mince it from the end. (Key Tip!) The thickness of your slices will determine how finely you can mince the garlic, so slice as thinly as possible. If mincing is difficult, arrange the sliced garlic neatly before cutting.
   🕒 02:08
10. In a bowl, combine 1.5 tbsp Olive Oil from [A], 2 tbsp Water, 1 tsp Chicken Bouillon Powder, and Sliced Chili Pepper (to taste). Mix well.
    🕒 02:33
11. Add Olive Oil to a cold frying pan, then add the minced Garlic.
    🕒 03:11
12. Stir to coat the garlic evenly with oil, then place the pan over low heat.
    🕒 03:23
13. Gently draw out the garlic's aroma and infuse the oil with its flavor. (Key Tip!) Slow heating maximizes the garlic's flavor, creating a delicious garlic oil. Tilting the pan while heating ensures even cooking.
    🕒 03:29
14. Once fragrant, add the Chili Pepper and heat together to extract its umami. It's ready when the garlic is lightly colored. Be careful not to burn it.
    🕒 03:53
15. Add Water to prevent the garlic from overheating, and while still warm, add the Chicken Bouillon Powder and dissolve thoroughly. (Key Tip!) Adding water helps the saltiness to blend into the oil, creating a unified flavor.
    🕒 04:10
16. Once the chicken bouillon powder is dissolved, transfer the sauce to a separate container.
    🕒 04:36
17. Wipe the frying pan with a kitchen paper towel and place it over medium heat.
    🕒 04:41
18. Add the broken-apart King Oyster Mushrooms and Shimeji Mushrooms to the warmed frying pan.
    🕒 04:59
19. Stir-fry without adding oil, pressing down with a spatula to create browned surfaces. (Key Tip!) Stir-frying mushrooms without oil allows them to brown more easily, significantly enhancing their umami and aroma.
    🕒 05:09
20. To ensure even cooking, flip the mushrooms occasionally, making sure they come into contact with the pan surface and spread them out.
    🕒 05:21
21. Once they are nicely browned and softened, turn off the heat.
    🕒 05:32
22. Season the stir-fried mushrooms with Salt. (Key Tip!) Adding salt at the beginning will draw out moisture from the mushrooms due to osmosis, making it harder for them to brown. Always add salt at the end.
    🕒 05:49
23. Immediately transfer the hot, stir-fried mushrooms to a bowl.
    🕒 06:13
24. Mix the garlic sauce you made earlier well to emulsify, then add it to the mushrooms. (Key Tip!) Garlic sauce separates into oil and water, so mix it thoroughly before adding to achieve a rich, unified sauce.
    🕒 06:30
25. After adding the sauce, mix thoroughly to ensure the flavors are well combined.
    🕒 07:00
26. Finish by grinding Black Pepper. (Key Tip!) Pepper's aroma weakens when exposed to heat, so grinding it during cooking will reduce its flavor. Grind it fresh at the very end.
    🕒 07:18
27. Plate the dish and sprinkle with Parmesan Cheese (to taste).
    🕒 07:33