Japanese style marinated mushrooms (ken hom)

Yield: 4 servings

Measure Ingredient
1 pounds Small button mushrooms
⅔ cup Sake; (rice wine or dry sherry)
2 tablespoons Soy sauce
2 teaspoons Sugar
1 tablespoon White rice vinegar; or cider vinegar
½ teaspoon Salt
2 tablespoons Scallions; finely chopped



INTRO: *Serves 4. *What could be easier than a dish that requires no cooking? Well, almost no cooking: the marinade must be heated and it in turn "cooks" the mushrooms overnight. This simple and delicious appetizer also makes a splendid side dish for roasted meats.

PREP: Place the marinade ingredients in a small pan and simmer for about 5 minutes. Allow to cool thoroughly. Combine the cooled marinade with the whole mushrooms and let them marinade overnight.

When ready to serve the mushrooms, drain them and discard the marinade.

Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997.

dec 1997 kitpatH and Buster

Recipe by: Asian Vegetarian Feast (1988) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 09, 1999, converted by MM_Buster v2.0l.

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