Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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