| 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.
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