Braised Mushrooms
chinese, mushrooms, vegetables
1 lb portobello, cremini or button mushr; ooms
1 tablespoon olive oil
1 1/2 tablespoon soy sauce
2 scallions, chopped
1 tablespoon sesame seeds roasted and ground
1. Remove and discard the sandy ends of the mushroom stems. Wash the mushrooms under a light spray of cold water. Chop the mushroom caps and stems.
2. Place a wok or large cast-iron skillet over high heat for 1 minute. Add the oil around the sides of the wok or pan, then turn the heat to medium. Add the chopped mushrooms and stir-fry until they give up their juices, about 5 minutes. If the mushrooms are browning too fast, lower the heat.
3. Add the soy sauce. Turn the heat to low and simmer for 2 minutes.
4. Remove wok or skillet from the heat, add the scallions, and stir. Sprinkle with the sesame seeds. Serve hot.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 219
Yield: 4 servings