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Arame Stuffed Mushroom Caps Recipe
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To make Arame Stuffed Mushroom Caps for 6 you will need
Ingredients
| 1 | cup | EDEN Arame rinsed and soaked | | 18 | large | Fresh mushrooms | | 1 | teaspoon | EDEN Sesame Oil | | 1 | medium | Onion | | 1/4 | cups | EDEN Mirin | | 1 | | Lemon, juiced | | 2 | tablespoons | EDEN Shoyu or Tamari | | 1 | teaspoon | Ginger juice (grate ginger and squeeze out juice) | | | Fresh parsley, minced |
| | TO GARNISH | | | | | Red pepper or lemon slice |
Instructions
Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and
remove stems. Place in baking dish. Dice stems and set aside. Place
Arame with soaking water in small sauce pan. If necessary add more water
to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out
liquid from Arame and mince. Heat oil in small pan and saute onion and
mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon,
and ginger juice. Pour half over Arame mixture and simmer until liquid
evaporates. Stuff mushroom caps with Arame mixture; pour remaining
marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes.
Garnish. Be careful not to overcook; mushrooms will shrink.
Enjoy your Arame Stuffed Mushroom Caps
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Wed 14 May 2008
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