Recipe - Arame-Stuffed Mushroom Caps

1 cup EDEN Arame
rinsed and soaked
18 lg Fresh mushrooms
1 teaspoon EDEN Sesame Oil
1 md Onion
One fourth cup EDEN Mirin
1 Lemon, juiced
2 tablespoon EDEN Shoyu or Tamari
1 teaspoon Ginger juice
(grate ginger and
squeeze out juice)
Fresh parsley, minced

TO GARNISH
Red pepper or lemon slice

Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and
remove stems. Place in baking dish. Dice stems and set aside. Place
Arame with soaking water in small sauce pan. If necessary add more water
to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out
liquid from Arame and mince. Heat oil in small pan and saute onion and
mushroom stems for 35 minutes. Add Arame. Combine Mirin, Shoyu, lemon,
and ginger juice. Pour half over Arame mixture and simmer until liquid
evaporates. Stuff mushroom caps with Arame mixture; pour remaining
marinade over mushroom caps. Cover and bake at 350 F for 2025 minutes.
Garnish. Be careful not to overcook; mushrooms will shrink.

by Mary Estelle

Prep Time: 40 minutes
Yield: 6