"Cotton" Mushrooms Topping for Vegetarians

In vegetarian dishes, the “cotton” mushrooms topping is welcome to vegans because it is convenient and easy to prepare. The cotton mushrooms topping has a variety of uses. It can be served for breakfast when making sandwiches or placed over sticky rice or cooked Ramen noodles for a wonderful taste, and it saves a lot of time in the morning or dinner. We all know that all kinds of mushrooms are nutritious for the body, but especially because the fungal-mushroom’s protein can be substituted for meat. Therefore, when making a vegetarian dish, mushrooms are always a main ingredient to present. Fresh shitake mushrooms is a main ingredients to use for this dish. I also use the king oyster mushrooms as well. I hope that this vegetarian cotton mushrooms topping will be shared with your family.

Ingredients:
1 lb. king oyster mushrooms
1 lb. shitake mushrooms
Spices:
1 tsp mushroom seasoning
2 tbs soy sauce
1/2 tsp salt
2 tsp sugar
1 tsp vegetarian oyster sauce
2 tbs vegetarian fish sauce

Directions:
Remove the caps of the shitake mushrooms. Save the mushroom caps for other uses. Just use the bottoms of the mushrooms for this recipe.
Cut the king oyster mushrooms the same length as the skitake mushrooms.
In a pan, add 3 cups water and the spices. Bring to boil and add both types of mushrooms. Cook for 20 minutes. Drain and let cool. Squeeze out the excess water until all the mushrooms are dry.

In a KitchenAid® or other blender, place the mushrooms and shred (you may have to use your hands to shred the mushrooms into thin strips.. Use whichever way works for you so long as it is not a gift to someone that needs to look pretty. The taste is the same with either the long or short strips of mushrooms.
In a large sauté pan, add about 2 tbs of oil and pan- fry the mushrooms until completely dry. Adjust the seasoning during this time. Use salt instead of soy sauce because the cotton mushrooms need to be dry.

Put in an airtight container to last for years.