Thursday, April 15, 2010

Spicy Mushrooms

This recipe is a Thanksgiving day classic at my husband's step-mom's house. It is easily doubled and it never fails to please. Of course you can purchase all the mushrooms whole and slice them yourself.

2 teaspoons toasted sesame oil
1 tablespoon ginger, peeled and minced
1 teaspoon chili paste with garlic
2 garlic cloves, minced
1 (8 oz) package button mushrooms, sliced
1 (6 oz) package portobello mushrooms, sliced
1 (3 1/2 oz) package shitake mushrooms, stems removed and sliced
1 tablespoon hoison sauce
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
2 teaspoons molasses
  1. Heat the oil in a large skillet over medium heat until it shimmers. Add the ginger, chili paste, and garlic; saute for 1 minute. Add the mushrooms and saute for 3 minutes. Add the hoisin sauce, rice vinegar, soy sauce, and molasses and cook for an additional 1 minute or until the sauce thickens.

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