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Andrew Weil's Shiitake Teriyaki*
- 1 cup dried Shiitake
- 1/4 cup sake
- 1/4 cup soy sauce
- 2 tbsp light brown sugar
- 2 chopped green onions
- a few drops (roasted) sesame oil
Reconstitute 1 cup dried Shiitake by covering with hot water and let stand till caps are completely soft. (Or cover with cold water, microwave on high for 2 minutes and let stand.) Cut off and discard stems. Squeeze excess liquid from caps and slice into 1/4 inch pieces. Place pieces in saucepan with 1/4 cup sake, 1/4 cup soy, and 2 tbsp light brown sugar. Bring to boil and simmer, uncovered, till liquid is almost evaporated, tossing mushrooms occasionally. Remove from heat, cool, and chill. Sprinkle with finely chopped green onions and a few drops of dark (roasted) sesame oil. Serve as appetizer, side dish, or over rice.
*Reprinted from Growing Gourmet and Medicinal Mushrooms by Paul Stamets
Other Sheltowee Farm Recipes:
Pakistani-Style Mushrooms in Pita
Shiitake and Brie "Pizzas"
Grilled Shiitake Mushrooms with Soy-sesame Glaze
Asparagus and Shiitake Mushroom Soup
Sheltowee Farm Mushroom Soup
Andrew Weil's Shiitake Teriyaki*
Shiitake Hazelnut Vegetarian Pate*
Jack Czarnecki's Chicken with Oyster Mushrooms**
Shiitake Balsamic Vinaigrette
Shiitake Fettucini
Mushroom Gravy With Noodles
Stuffed Shiitakes
Dave's Mushroom Soup
Tomato Soup with Rosemary and Oyster Mushrooms
Ziti with Chinese Sausage and Oyster Mushrooms
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