| 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 |
tb |
Soy sauce |
| 2 |
ts |
Sugar |
| 1 |
tb |
White rice vinegar; or cider vinegar |
| 1/2 |
ts |
Salt |
| 2 |
tb |
Scallions; finely chopped |
INSTRUCTIONS
MARINADE
GARNISH
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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