Spiced shitake mushrooms

Yield: 1 Servings

Measure Ingredient
1 pounds Small fresh Shiitake mushrooms, preferably 1 to 1 1/2 inches in diameter
½ cup Olive oil
3 \N Garlic cloves, minced
1 tablespoon Asian sesame oil
1 tablespoon Soy sauce
1 teaspoon Fresh lemon juice
2 \N Scallions, white part only, chopped
12 \N Fresh jalapeno pepper, finely diced (optional)
\N \N Coarse or kosher salt
\N \N Freshly ground pepper

Remove the stems from the Shiitake mushrooms and wipe the caps with a damp cloth. If the mushrooms are small, leave them whole; if large, cut them into halves or quarters.

Heat the olive oil in a large skillet. Add the garlic and cook over high heat, stirring, until it is golden, 2 to 3 minutes. Add the mushrooms and the sesame oil. Stir well, cover and continue cooking over high heat for 3 to 5 minutes, or until the mushrooms are tender.

Add the soy sauce, lemon juice, scallions, jalapeno pepper, if using, and salt and pepper to taste. Cook for 1 minute, or until the mushrooms have absorbed the sauce. Remove from the heat.

Spoon the mushrooms and the sauce into a serving bowl. Serve at room temperature or cold.


You can also broil the mushrooms. In a large bowl, mix them with the olive oil, garlic, sesame oil, soy sauce, lemon juice, scallions and jalapeno pepper, if using. Place them, grill sides up, on a shallow pan, pour any leftover marinade over them and broil for 2 to 3 minutes, or until they are soft.

Yield: 4 to 6 servings

NOTES : Cooking Live

Recipe by: Cooking Live Show #CL8813 Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@...> on Feb 5, 1997.

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