Fresh or dried, in any and all varieties, mushrooms are surely a weak spot of mine, and so it was with some disquiet to discover currently that I had long past two entire weeks with out eating them in any large amount! No marvel the yearning hit with a vengeance. A breakfast out with an amazing pal failed to fulfill the want, yielding a totally disappointing quantity of miniscule mushrooms in a vegetable and egg skillet. So with a mild dinner of an Asian-style roasted broccoli with miso-tahini-tamari sauce already mapped out, I determined to quick repair the craving with those rapid and smooth teriyaki mushrooms to go together with the broccoli.
Quickly pan-fried over excessive heat to preserve the juices in, those mushrooms are plump and smooth and glazed in a simple and zesty home made teriyaki sauce with a touch garlic, ginger and dried pink chili flakes to provide them a pleasing little kick. I in reality do not pretty apprehend why everyone could bother with a store-sold teriyaki sauce when it is nearly the perfect feasible sauce to make at domestic with the first-class ingredients you could already have on your pantry or can easily acquire ? Only a little tamari or soy sauce, rice vinegar and sugar. No greater than 10 mins prep and 10 minutes cooking, and you have a delicious and appealing side dish for any Asian-themed meal and a quick restoration for mushroom enthusiasts at that ? Double or triple the recipe if you're going to be feeding some humans. I additionally fried up some cashews and tossed them with the mushrooms to present the dish a touch extra texture and due to the fact, properly, fried cashews are constantly a treat in their own right.
More mushroom goodness from Lisa's Kitchen:
Mushrooms Paprika (Houby Paprikas)
Stuffed Mushrooms with Goat Cheese
Thai Mushroom Soup with Coconut
Walnut Mushroom Spread
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