I loved the colour of how this dish turned out, it's so vibrant and pretty... makes the dish looked appetising. I've used eryngii mushrooms, carrots and yellow capsicum (bell pepper). If I've added some red and green capsicum, my dish would have looked lovelier!
Very very simple, just heat a little oil and add in some chopped or thinly sliced garlic. Once fragrant, stir in sliced carrots. Pour in a little water to soften the carrots, omit this if you like your carrots to be crunchy. Cook for a couple of minutes. Next mix in the mushrooms and capsicum. Seasoned with salt and black pepper. Dish up and serve with steamed rice.