After washing the mushrooms, dry them thoroughly because these mushrooms should be well browned and crispy. For this, whatever you are cooking – this also applies to meat and fish – you should definitely dry them well after washing.

Cut off the roots of the mushrooms, then tear them off with your hands to obtain finger-sized pieces. If you do it with a knife, you will obtain very smooth pieces, it will not look good.

Finely chop the spring onions. Chop the garlic into small pieces

Put the dried mushrooms in a deep bowl and pour as much of your favorite spices as you like on top. I added garlic powder, hot red pepper, salt and black pepper. Add olive oil and mix well with your hand or a spoon. Let the spices and oil reach everywhere

Pour olive oil into a pan (if possible, a cast iron pan, this way the mushrooms will be crispier) and heat it. First, sauté the garlic. When the garlic releases its flavor, it means it is cooked, add the mushrooms immediately.

Let the mushrooms release their water and evaporate. Fry them well, so that they turn brown. Remember, if there is no color, there is no taste.

When the mushrooms are fried, add a little soy sauce, if possible less salty. Cook in the soy sauce for about 1 minute, turn off the stove when the soy sauce is finished in the pan.

Place the dish on a plate, let it cool for 2 minutes. Add spring onion and sesame seeds on top. Greens such as spring onion and parsley are usually added after the dish is cooked. This way, both the taste and appearance are better.

In order to increase the protein and to bring it closer to the Turkish palate, you can add strained yogurt, it would be good. In the Far East, this dish is eaten with chopsticks, of course there is no yogurt culture there. It will be easier to eat the yogurt version with a fork.