|4 tablespoons||Dark soy sauce|
Note: This is a very versatile way to prepare mushrooms. They go well with grilled meats, either as an accompaniment or right on the skewer with lamb or beef. They can be served chilled and sliced and added to salads, or tossed warm into a salad with walnut oil and sage vinegar.
The marinade, once used, can be chilled and reused several times; however, it will become more diluted each time by the liquid from the mushrooms.
Clean the mushroom caps and remove the stems.
In a saucepan, combine the sake, soy sauce, mirin, and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 min. Remove the mushrooms and use in a salad immediately, or cool and use later with grilled meats.
A Cook's Book of Mushrooms
by Jack Czarnecki
Submitted By DIANE LAZARUS On 11-19-95
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