Recipe - Japanese Style Marinated Mushrooms (Ken Hom)

1 pound Small button mushrooms

MARINADE
2/3 cup Sake; (rice wine or dry
sherry)
2 tablespoon Soy sauce
2 teaspoon Sugar
1 tablespoon White rice vinegar; or cider
vinegar
One half teaspoon Salt

GARNISH
2 tablespoon Scallions; finely chopped

INTRO: *Serves 4. *What could be easier than a dish that requires no
cooking? Well, almost no cooking: the marinade must be heated and it in
turn "cooks" the mushrooms overnight. This simple and delicious appetizer
also makes a splendid side dish for roasted meats.

PREP: Place the marinade ingredients in a small pan and simmer for about 5
minutes. Allow to cool thoroughly. Combine the cooled marinade with the
whole mushrooms and let them marinade overnight.

When ready to serve the mushrooms, drain them and discard the marinade.

Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow
and Company, Inc. New York. ISBN: 0688077536. Reprint: trade paper 1997.

dec 1997 kitpatH and Buster

Recipe by: Asian Vegetarian Feast (1988)

Posted to EATLF Digest by PatHanneman kitpath@earthlink.net on Apr 09,
1999, converted by MM_Buster v2.0l.