the_cooking_mom (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
the_cooking_mom) wrote2014-04-06 10:43 pm
the_cooking_mom) wrote2014-04-06 10:43 pm
Sautéed Shiitake Mushrooms
The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they're tossed in adds plenty.
Ingredients
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2 tablespoons olive oil
8 ounces shiitake mushrooms, stems removed
1/4 cup Canal House Teriyaki Sauce or 1 tablespoon (scant) prepared oyster sauce
Preparation
Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8–10 minutes.
Add 2 tablespoons water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.
DO AHEAD: Mushrooms can be made 5 days ahead; cover and chill.
Ingredients
add to shopping list
2 tablespoons olive oil
8 ounces shiitake mushrooms, stems removed
1/4 cup Canal House Teriyaki Sauce or 1 tablespoon (scant) prepared oyster sauce
Preparation
Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8–10 minutes.
Add 2 tablespoons water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.
DO AHEAD: Mushrooms can be made 5 days ahead; cover and chill.