photo by mommyluvs2cook
- Ready In:
- Combine oil, vinegar, soy sauce, garlic and mushrooms in a sauce pan.
- Bring to a boil then reduce heat and simmer 15 minutes or until liquid is mostly absorbed stirring occasionally.
- Cool, strain, add green onions and serve with toothpicks.
Questions & Replies
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After looking at several reviews indicating there was too much oil (and it did seem like a lot); I reduced the oil by half and used one part extra virgin olive oil & one part sesame oil. I used seasoned rice vinegar for the Asian flavor. This was excellent. I only had half the amount of mushrooms, so I only mad half a batch, but wish I had more. Will defiinetly make this again. The house smelled amazing while these were cooking. Finished with some ground black pepper. I served with Ahi Yellowfin Tuna steaks which I cooked rare in the sauce of this dish, steamed rice & sesame snow peas.Thanks so much for sharing!
For 8 ounces of white button mushrooms, I used 1 Tbsp of sesame oil, 1 Tbsp of olive oil, 1 Tbsp of low sodium soy sauce, 1 Tbsp of Teriaki sauce, splash (maybe 2 Tbsp) of white vinager, and 1 Tbsp of chopped garlic. Use a saucepan, where the mushrooms can rest in a single layer. Easy and very good!
As Martha would say, This is good! It was really a great tapa that my guests really enjoyed. No you can't eat just one. I did use rice vinegar instead of white and Yoshida's Gourmet Sauce (available in Sams, Costco and oriental sections of supermarkets)instead of the soy sauce, Gave a little sweeter taste, similar to teriaki. It was so good I moved the recipe to my "Tapas Cookbook" here on "Zaar" for all to enjoy if they were looking for great tapas. If there were 6 stars I would award it that!
RECIPE SUBMITTED BY
I am an early retired guy living in the beautiful Okanagn Valley in British Columbia. Most of all I enjoy retirement and living where I do. I travel as much as possible in the winter to as many varied hot places I can. Enjoy cooking and entertaining and being entertained!