Monday, March 4, 2013

Shitake Mushrooms

A while ago I went to a one evening, Japanese 'Izakaya' cooking class -- a local food-coop/community college sponsored event. A spontaneous (no recipe included) addition to the menu was marinated shitake mushrooms. The chef, Robert Fong, listed ingredients he used to marinate them...

sesame oil
salt and pepper

He started them marinating at the beginning of class, and cooked (simmered them for maybe 5 minutes in some broth) and served them about two hours later. My at home re-creation wasn't exactly like his (I have no sake so used a little sherry, and I had a couple scallions I threw in as well), but very good. This post is more of a reminder than an actual recipe. :)

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