'Soy Sauce'
2 tablespoons of shiitake mushroom broth
2 cups of water
1/3 cup grated ginger syrup
1 or 2 stalks of green scallions
Frying oil, butter, or sesame oil
6 cups of shiitake mushrooms
'Soy Sauce'
2 tablespoons of shiitake mushroom broth
2 cups of water
1/3 cup grated ginger syrup
1 or 2 stalks of green scallions
Frying oil, butter, or sesame oil
6 cups of shiitake mushrooms
First, prepare a sauce with 2 tablespoons of soy sauce, 2 cups of water, and 1/3 cup grated ginger syrup
Pickle 1 or 2 stalks of green scallions and reserve
Heat a large skillet with frying oil, butter, or sesame oil over medium heat
Add the shiitake mushrooms, stem-side down, and cook for 1 minute
Flip the mushrooms and cook for an additional 1 minute
Add the sauce and simmer for 1 minute
Serve immediately, topped with the pickled scallions
Cut the shiitake mushrooms into diagonal strips about 3 cm long and sauté them in a little frying oil
When they turn bright green and shiny, remove from heat and arrange on the same plate, drizzling with a little soy sauce
Variation: Sauté a small onion slowly in frying oil, low heat, until it becomes transparent
Place the shiitake mushroom strips on top of the cooked onion mixture and serve as is or use as a filling for sandwiches, pasta dishes, risottos, etc
Mix well
Delicious! Also great as a relleno for sandwiches, pasta sauces, rice bowls, and accompaniments to poultry and farofa.
