Yield: 4 servings
|1 pounds||Portobello, cremini or button mushrooms|
|1 tablespoon||Olive oil|
|1½ tablespoon||Soy sauce|
|2 \N||Scallions, chopped|
|1 tablespoon||Sesame seeds roasted and ground|
1. Remove and discard the sandy ends of the mushroom stems. Wash the mushrooms under a light spray of cold water. Chop the mushroom caps and stems.
2. Place a wok or large cast-iron skillet over high heat for 1 minute. Add the oil around the sides of the wok or pan, then turn the heat to medium. Add the chopped mushrooms and stir-fry until they give up their juices, about 5 minutes. If the mushrooms are browning too fast, lower the heat.
3. Add the soy sauce. Turn the heat to low and simmer for 2 minutes.
4. Remove wok or skillet from the heat, add the scallions, and stir.
Sprinkle with the sesame seeds. Serve hot.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 219 Submitted By DIANE LAZARUS On 10-04-95