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Recipes Side Dishes Vegetables Mushroom
Recipes Side Dishes Vegetables Mushroom
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| Servings: | 2 |
| Author Notes: |
Chef Cheri Graham of Inn at Schoolhouse Creek in Little River, California came up with this recipe to serve at a Japanese-style Obento luncheon that was part of the Mendocino County Wine and Mushroom Festival. The year 2000 marked the first Wine & Mushroom fest and it was a rousing success. The November event is now planned annually. See the related links below to learn more about this gorgeous area of Northern California and their fabulous Food Festivals. You can find dashi-no-moto powder in Asian grocery store or well stocked supermarkets. It makes instant "dashi" or bonito stock, a principle component of Japanese cooking. I have made this recipe at home without the dashi powder and it still tastes great. This recipe can easily be doubled. |
| Ingredients: |
4 medium to large dried shitake mushrooms Simmering Sauce: 1 cup water 1 tablespoon sugar 2 tablespoons mirin 2 tablespoons soy sauce 2 tablespoons sake 1/2 teaspoons dashi-no-moto powder (see note above) |
| Instructions: |
Place mushrooms in a medium bowl and add warm water to cover. Soak dried mushrooms in warm water for 30 minutes. After 30 minutes drain mushrooms and squeeze them dry. Cut off the discard stems. Prepare simmering sauce by combining all ingredients in a medium saucpan. Add mushrooms to simmering sauce and bring to a boil over medium-high heat. Immediately reduce heat to medium-low and simmer mushrooms for 15-20 minutes, or until the liquid had almost all evaporated and mushrooms are well coated with the sauce. Divide mushrooms and any remaining sauce between two small serving bowls. |
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