• Heat up sauté pan for 1 minute over high heat.
• Add sesame oil, mushrooms, ginger and garlic and sauté for 1 minute.
• Deglaze with mirin.
• Add butter, soy sauce and asparagus; cook until mushrooms are firm but tender.
• Finish with fresh lime juice and shichimi.
1 tbsp. sesame oil
1 pack *enoki mushrooms
4 cups fresh shiitake mushrooms, stems removed and julienned
1 cup fresh *wood ear mushrooms (when available)
1 tsp. minced ginger
1 tsp. minced garlic
1 Tbsp. *mirin
1 Tbsp. unsalted butter
2 Tbsp. soy sauce
2 each asparagus spears (lightly blanched)
Juice from Ω lime
Pinch *shichimi pepper (Japanese 7 Spice)
1 pack *enoki mushrooms
4 cups fresh shiitake mushrooms, stems removed and julienned
1 cup fresh *wood ear mushrooms (when available)
1 tsp. minced ginger
1 tsp. minced garlic
1 Tbsp. *mirin
1 Tbsp. unsalted butter
2 Tbsp. soy sauce
2 each asparagus spears (lightly blanched)
Juice from Ω lime
Pinch *shichimi pepper (Japanese 7 Spice)
* Items available at the Olive Farmers Market in U. City.
This article appears in Nov 1-30, 2010.