Ingredients
-
2
-
1 1/2
-
1
-
1
-
2
-
1
-
2
-
1
-
2
-
-
-
-
-
-
Directions
Sauteed Mushrooms With Sesame and Ginger, Adapted from Cook’s Illustrated magazine, these have all the flavors I love!, We loved these mushrooms! Next time I will slice them rather than quarter them as we like the texture of sliced as opposed to quartered. I will also use lower sodium soy salt. I followed the recipe to the tee. But bottom line is, this is a GREAT recipe. Thank you for sharing!!!!, Amazing easy recipe….never thought mushrooms could be as delicious! Made it without changing a thing and it was yum yum!!
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Steps
|
1
Done
|
Heat 1 Tbls. of the Peanut Oil in a 12" Skillet Over Medium High Heat Until They Shimmer. Add the Mushrooms and Cook, Stirring Occasionally, Until the Mushrooms Release Their Liquid, About 5 Minutes.increase the Heat to High and Cook, Stirring Occasionally, Until the Liquid Has Evaporated, About 8 Minutes Longer. Add the Remaining Peanut Oil, Reduce the Heat to Medium and Continue to Cook, Stirring Once Every Minute, Until the Mushrooms Are Dark Brown, About 8 More Minutes. |
|
2
Done
|
Add the Sesame Seeds and Ginger and Cook, Stirring Constantly, Until the Ginger Is Fragrant, About 30 Seconds. Add the Rice Vinegar, Sugar and Soy Sauce and Cook, Stirring Constantly, Until the Liquid Has Evaporated, About 30 Seconds. Remove from the Heat and Stir in the Sesame Oil. Move to a Serving Dish, Sprinkle With the Scallions, and Serve. Enjoy! |
