SAKE MARINATED JAPANESE MUSHROOMS
Make and share this Sake Marinated Japanese Mushrooms recipe from Food.com.
Provided by Mercy
Categories Vegetable
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the sake, soy sauce, sugar, vinegar and salt in a small saucepan 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.
- Garnish with the scallions.
Nutrition Facts : Calories 91.5, Fat 0.4, SaturatedFat 0.1, Sodium 800.4, Carbohydrate 8.5, Fiber 1.3, Sugar 4.2, Protein 4.7
FAVORITE MARINATED MUSHROOMS
Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 15m
Yield 4 cups.
Number Of Ingredients 13
Steps:
- Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 166 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
GRILLED SHIITAKE WITH PONZU
This simple grilled or broiled preparation helps fresh shiitake mushrooms shine. Serve the grilled mushrooms garnished with grated daikon and yuzu.
Provided by Hiroko Shimbo
Time 45m
Yield Serves 4 as a side dish
Number Of Ingredients 9
Steps:
- First, make the ponzu dressing. In a small saucepan, combine rice vinegar, mirin, yuzu juice, shoyu, and dashi, and bring them to a boil over medium heat. Turn off the heat, and let the mixture cool. Store ponzu dressing in the refrigerator in a covered container for up to a week.
- Clean the mushrooms with a moist cotton cloth. Cut away and discard the stems. Heat a broiler or grill.
- Place the mushroom caps on a broiler pan or grill rack, gill side down if you're using a broiler or gill side up if you're using a grill. Place the pan or rack close to the heat. Cook the mushrooms until the tops of the caps are dry. Turn over the mushrooms, and cook them until the insides become wet with the mushrooms' own juice. If you're using a grill, turn over the mushrooms again. Spoon ½ teaspoon sake into each cap. Cook the mushrooms until the sake is bubbling.
- Serve the mushrooms garnished with grated daikon and yuzu or lemon rind strips, and accompanied with ponzu dressing on the side.
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