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.
Variation:
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.