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Ingredients
- 1 lb medium mushrooms (about 30)
- 1 Tbs red miso
- 2 Tbs water
- 1 Tbs mild vinegar
- 1 tsp dark sesame oil
- 1 tsp finely minced garlic
- 1 tsp finely minced fresh ginger
- 1/4 c. water
- 2 Tbs chopped parsley
Directions
- Carefully wash and trim mushrooms. If necessary, cut larger mushrooms into halves or quarters to make all the mushrooms about the same size.
- In a small bowl combine the miso, 2 Tbs water, vinegar, sesame oil, garlic and ginger. Set aside.
- Put the mushrooms and the 1/4 cup water into a nonstick skillet and stir over medium heat until the water has evaporated and the mushrooms are beginning to darken. Pour the miso mixture over and cook about 30 seconds longer and remove from heat.
- Pour the mushrooms and their marinade into a dish and allow to sit for half an hour to absorb the flavors. Put into a serving dish, sprinkle with parsley and serve with toothpicks. You may also serve a larger portion as a first course, along with a slice of sourdough bread.
Note: If you don't have fresh garlic or ginger, you can substitute 1/4 tsp of the powdered variety, but it's worth seeking out the real thing for this recipe.
Yield
3 servings
Nutrition Information (per serving)
- 64 Calories
- 4g Protein
- 2g Fat (0.3g Sat. Fat)
- 10g Carbohydrates
- 0mg Cholesterol
- 2.1g Fiber
- 308mg Sodium
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