Steps

1. Trim the tough ends off 200g of Shimeji mushrooms, separate them into bite-sized pieces, and place them in a microwave-safe container.
   🕒 00:35
2. Trim about 1cm off the root end of 200g of Enoki mushrooms, cut them into roughly 3-equal-sized pieces, and separate any clumped sections before placing them on top of the shimeji mushrooms.
   🕒 00:47
3. Cut the 100g of Eringi mushrooms in half, then in half again, and finally slice them lengthwise into strips about 5mm wide. Place the sliced eringi mushrooms on top of the enoki mushrooms.
   🕒 01:03
4. Drizzle 2 tbsp of Cooking Sake (Rice Wine) over the mushrooms in the microwave-safe container, cover with plastic wrap, and microwave at 600W for 4 minutes.
   🕒 01:24
5. After 4 minutes of heating, stir the mushrooms to ensure even cooking, re-cover with plastic wrap, and microwave again at 600W for an additional 2 minutes.
   🕒 01:35
6. Once heated for a total of 6 minutes and the mushrooms are cooked through, drain them thoroughly in a colander.
   🕒 01:52
7. Return the drained mushrooms to a bowl and add 2 packets of Matsutake mushroom soup base, 1 tbsp of toasted sesame seeds, and 2 tbsp of sesame oil.
   🕒 01:58
8. Cut the 10 Shiso leaves in half and finely chop them with kitchen scissors as you add them to the bowl. Mix everything together. [Secret Tip!] The flavor of the Shiso leaves pairs wonderfully with the Matsutake mushroom soup base, and the sesame oil further enhances the aroma. Using butter instead of sesame oil is also recommended.
   🕒 02:42
9. Once everything is mixed, the Devilishly Delicious Mixed Mushrooms are complete. If storing for later, consume within 3 to 5 days.
   🕒 02:56