Sautéed Mushrooms with Soy, Scallion, and Ginger

americastestkitchen.com

Christian

1 ¼ pounds shiitake mushrooms, stemmed, caps halved if small or quartered if large

¼ cup water

½ teaspoon vegetable oil

1 tablespoon unsalted butter

1 scallions, sliced thin

1 teaspoon grated fresh ginger

¼ teaspoon pepper

2 tablespoons soy sauce

1 tablespoon sherry vinegar

½ cup chicken broth

View Nutritional Information i

note: BEFORE YOU BEGIN

You may substitute another variety of mushroom, or a combination of varieties, for the shiitakes in this recipe. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Cut trimmed maitake (hen-of-the-woods) mushrooms into 1- to 1½-inch pieces. You can substitute vegetable broth for the chicken broth, if desired. You may substitute another variety of mushroom, or a combination of varieties, for the shiitakes in this recipe. Stem and halve portobello mushrooms and cut each half crosswise into ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Cut trimmed maitake (hen-of-the-woods) mushrooms into 1- to 1½-inch pieces. You can substitute vegetable broth for the chicken broth, if desired.

Directions at americastestkitchen.com

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