Spicy Glazed Mushrooms (Shimeji Itame)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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



1 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.

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