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Arame-Stuffed Mushroom Caps |
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Photo Not Supplied
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| Course |
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| Cuisine |
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| Myfield |
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| Submitted
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Admin |
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| Category |
Appetizer |
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Dish Type |
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Ingredients : |
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1 c EDEN Arame -- rinsed and soaked 18 lg Fresh mushrooms 1 ts EDEN Sesame Oil 1 md Onion 1/4 c EDEN Mirin 1 Lemon, juiced 2 tb EDEN Shoyu or Tamari 1 ts Ginger juice |
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| How to Prepare : |
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| Red pepper or lemon slice 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. by Mary Estelle Prep Time: 40 minutes
Yield: 6 Servings Sea vegetables ran be added to soups or salads,
cooked alone or with other vegetables, and even brewed into teas. Their
versatility in the kitchen is as wide as the ocean. When dried, the
succulence and qualify of sea vegetables is not as apparent as when
fresh, so it is important to choose a brand you can trust. |
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