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Andrew Weil's Shiitake Teriyaki

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“This is from the website Fungi Perfecti, but they got it from "Growing Gourmet and Medicinal Mushrooms" by Paul Stamets.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.).
  2. 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.
  3. Bring to boil and simmer, uncovered, till liquid is almost evaporated, tossing mushrooms occasionally. Remove from heat, cool, and chill.
  4. Sprinkle with finely chopped green onions and a few drops of dark (roasted) sesame oil. Serve as appetizer, side dish, or over rice.

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