Simple and Luscious Asian Shitake Mushrooms
Author Notes: This is a simple yet decadent dish, to serve for a simple weeknight dinner or an elegant appetizer for a dinner party. —jwolfsthal
Serves 4
- 1 pound Shitake Mushroom, remove the stems and save for stock
- tablespoons garlic, monced
- 1 teaspoon ginger, minced
- 1 teaspoon sesame oil
- 2 tablespoons light soy sauce
- 1 teaspoon mirin, can use sake and a little sugar as a replacement
- 1 dash ground black pepper
- 1 teaspoon toasted sesame seeds
- wash, dry, de-stem and slice shitake mushrooms into strips
- add sesame oil to wok or hot skillet and brown garlic and ginger on high heat, maybe 1-2 minutes until just turning brown
- add mushrooms and turn down heat to medium and saute until just soft
- add in soy sauce and mirin and cook down, letting the mushrooms absorb liquid
- Add pepper and sesame seeds, and remove from heat
- serve over rice (white or brown) for a main course, or over soft polenta for an appetizer.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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