Asian Mushroom Saute

I found this recipe on the Whole Foods website when I was looking for a good dish to use up some extra mushrooms, to be served alongside Japanese-Style Crispy Pork, #420555. It turned out so good that I'm posting it here for others to enjoy. If the mushrooms are sliced 1/4-thick or more, they will still be a little firm. If you like them well-cooked you can just cut them a little thinner.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  cups  fresh shiitake mushrooms, sliced thick (I used some leftover button mushrooms)
• 2  tablespoons chicken or 2  tablespoons vegetable broth
• 1  tablespoon  minced fresh ginger
• 2  medium garlic cloves, chopped very fine
• 1  cup  coarsely chopped green onion
• 2  tablespoons soy sauce
•  salt
•  white pepper

Directions

1. Slice mushrooms, and chop garlic and green onions.
2. Simmer ginger, garlic, mushrooms and green onions in broth for about 4 minutes on medium-high heat.
3. Season with soy sauce, and salt and pepper to taste. Serve.