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Japanese Style Marinated Mushrooms (ken Hom)

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CATEGORY CUISINE TAG YIELD
Asian Appetizers, Asian, Japan 4 Servings

INGREDIENTS

1 lb Small button mushrooms
2/3 c Sake, rice wine or dry
sherry
2 T Soy sauce
2 t Sugar
1 T White rice vinegar, or cider
vinegar
1/2 t Salt
2 T Scallions, finely chopped

INSTRUCTIONS

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@earthlink.net>
on Apr  09, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 34
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 558.7mg
Potassium: 36.2mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 2.3g
Protein: <1g


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