Yield: 4 servings
|1 pounds||Small button mushrooms|
|⅔ cup||Sake; (rice wine or dry sherry)|
|2 tablespoons||Soy sauce|
|1 tablespoon||White rice vinegar; or cider vinegar|
|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.