| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Small fresh Shiitake mushrooms, preferably 1 to 1 1/2 inches in diameter |
| 1/2 |
c |
Olive oil |
| 3 |
|
Garlic cloves, minced |
| 1 |
tb |
Asian sesame oil |
| 1 |
tb |
Soy sauce |
| 1 |
ts |
Fresh lemon juice |
| 2 |
|
Scallions, white part only, chopped |
| 12 |
|
Fresh jalapeno pepper, finely diced (optional) |
|
|
Coarse or kosher salt |
|
|
Freshly ground pepper |
INSTRUCTIONS
Remove the stems from the Shiitake mushrooms and wipe the caps with a damp
cloth. If the mushrooms are small, leave them whole; if large, cut them
into halves or quarters.
Heat the olive oil in a large skillet. Add the garlic and cook over high
heat, stirring, until it is golden, 2 to 3 minutes. Add the mushrooms and
the sesame oil. Stir well, cover and continue cooking over high heat for 3
to 5 minutes, or until the mushrooms are tender.
Add the soy sauce, lemon juice, scallions, jalapeno pepper, if using, and
salt and pepper to taste. Cook for 1 minute, or until the mushrooms have
absorbed the sauce. Remove from the heat.
Spoon the mushrooms and the sauce into a serving bowl. Serve at room
temperature or cold.
Variation:
You can also broil the mushrooms. In a large bowl, mix them with the olive
oil, garlic, sesame oil, soy sauce, lemon juice, scallions and jalapeno
pepper, if using. Place them, grill sides up, on a shallow pan, pour any
leftover marinade over them and broil for 2 to 3 minutes, or until they are
soft.
Yield: 4 to 6 servings
NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8813
Posted to MC-Recipe Digest V1 #474 by Angele Freeman <jfreeman@netusa1.net>
on Feb 5, 1997.
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