Free Cooking & Recipes

Spicy Glazed Mushrooms (Shimeji Itame)

Ingrediens:

• 6 ounces tree oyster mushrooms (shimejitake), ends trimmed, separated
• 6 ounces fresh shiitake mushrooms, steammed and sliced
• 1 tablespoon vegetable oil
• 1 sliced gingerroot, crushed
• 1 garlic clove, crushed
• 1 tiny red chile, halved and seeded
• 1 tablespoon light soy sauce (usukuchi shoyu)
• 1 tablespoon mirin
• 2 teaspoons butter
• pinch of salt
• 2 teaspoons Japanese chives (nira) or regular chives

Preparation:

Briefly rinse mushrooms under cool water. Gently press out water; pat dry on paper towels. In a wok or large skillet, heat oil over medium-high heat. Add gingerroot, garlic and chile. Stir-fry 1 minute until aromatic; discard. Add mushrooms. Stir-fry 1 minute. Add soy sauce and mirin. Cook 1 minute or until liquid evaporates. Stir in butter, salt and chives. Serve on a warmed serving plate.