GROWING GOURMET - Anto2ni.it

Andrew Weil's Shiitake Teriyaki
MUSHROOM RECIPES 439
1 cup dried Shiitake
1/4 cup sake
1/4 cup shoyu
2 tblsp. 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 tblsp. 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.
Additional Recipes
Shiitake or Maitake Clear Soup
2 tblsp. miso
1/2 oz. dried mushrooms
1 1/2 cups mushroom broth
(or 1/4 lb. fresh mushrooms)
1 tub tofu
2 cups water
1/4 - 1/2 cup chopped onions
1 tsp. soy sauce
Soak cut or broken mushrooms in 2 cups cold water for 15 minutes. Drain off broth and save. Cover
mushrooms with more cold water and soak for another 20 minutes .Add saved mushroom broth back
into preparation and boil it for a few minutes. Season soup with soy sauce and miso. Add chopped
tofu, onions and/or other vegetables. (If needed, add 1-2 cups more water.) Bring back to a boil for
1-2 minutes and turn down heat. Allow to simmer for 5 minutes. Serves four people.
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