FROM SOIL2SERVICE
Ingredients
Sauce
- 2 teaspoons thin-sliced fresh garlic
- ¼ teaspoon minced fresh ginger
- 1⁄2 teaspoon ground cumin
- 3 ounces soy sauce
- 2 tablespoons honey
- 1 teaspoon hot sauce
- 2 ounces rice wine vinegar
Mushrooms
- 1½ pounds mushrooms (shiitake, oyster or king oyster)
- 3 ounces sesame oil
- Salt and pepper to taste
Garnish
- 2 tablespoons sliced scallions
- 1 teaspoon sesame seeds
Preparation
Place the sauce ingredients in a large bowl and whisk together until completely combined. Set aside.
Clean mushrooms, cut into bite-sized slices, season with salt and pepper and toss in sesame oil.
Place mushrooms in a hot sauté pan, stirring frequently. Cook until just until they begin to release their juices (approximately 8 minutes).
Remove the mushrooms from the pan and toss in the sauce until completely coated. Place back in the pan and continue to cook on low heat for another 5 minutes, stirring frequently.
Remove from pan, cool, top with garnish, and serve at room temperature.
