| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Dujour11 | 6 | servings | |
INGREDIENTS
| 2 | ts | Sesame oil |
| 1 | ts | Sliced garlic |
| 1 | tb | Sliced fresh ginger root |
| 3/4 | lb | Baby shitake mushroom caps; not more than 1 1/2 |
| ; inches in diameter, | ||
| ; whiped clean and | ||
| ; stems removed | ||
| 1 | c | Rice wine vinegar |
| 1 | ts | Sambal olek; Thai chile Paste |
| 1/2 | ts | Salt |
| 1/2 | c | Sesame Vinagrette |
INSTRUCTIONS
In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and tir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days. Yield: 6 servings. CHEF DU JOUR HANS ROCKENWAGNER SHOW #DJ9520 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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