TO GARNISH
Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and
remove stems. Place in baking dish. Dice stems and set aside. Place
Arame with soaking water in small sauce pan. If necessary add more water
to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out
liquid from Arame and mince. Heat oil in small pan and saute onion and
mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon,
and ginger juice. Pour half over Arame mixture and simmer until liquid
evaporates. Stuff mushroom caps with Arame mixture; pour remaining
marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes.
Garnish. Be careful not to overcook; mushrooms will shrink.
by Mary Estelle
Prep Time: 40 minutes
Yield: 6 Servings
Sea vegetables ran be added to soups or salads, cooked alone or with
other vegetables, and even brewed into teas. Their versatility in the
kitchen is as wide as the ocean. When dried, the succulence and qualify
of sea vegetables is not as apparent as when fresh, so it is important
to choose a brand you can trust. Eden (TM) brand sea vegetables are the
highest quality available, harvested from clean Northern waters.
Copyright 1995 Eden Foods, Inc.
<Electronic format courtesy of: Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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