Spicy Glazed Mushrooms (Shimeji Itame) Japanese

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Spicy Glazed Mushrooms (Shimeji Itame)

 

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

 

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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