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Mushroom Sauté

I just love a great appetizer and here is a wonderful remake of the traditional sauté. I used Blue Oyster Mushrooms, but any leafy mushroom would work great and even coins of the King Trumpet would work well too. You can play with the marinade and spice it up however you like. But here is the recipe that I created for it..... This was inspired by a mushroom roast from Jane and Anne Esselstyn's You Tube Video.


Ingredients for Sauté


1 Blue Oyster Mushroom Cluster

1/4 t. grated ginger

1/8 t. cayenne

1/4 c. water

1 T. agave

1 T. rice wine vinegar

2 T. soy sauce


Directions for Sauté


Cut or tear leaves off of Blue Oyster Mushroom (or any other type of leafy mushroom). Place in a bowl.


Combine the remaining ingredients. Pour over mushroom leaves and coat evenly.


Next, skewer the mushroom leaves on a bamboo stick. You can use short ones if you are making individual hors-d'oeuvres. Save the marinade for basting.


Bake at 350º for 30 minutes or until they have crispy edges. Halfway through baking, turn the skewers over and marinade.


Ingredients for Peanut Sauce


You may already have your favorite peanut sauce, but here is mine. Always feel free to adjust for your taste.


1/4 cup peanut butter

2 T. soy sauce

1 T. rice wine vinegar

1 T. agave syrup or maple syrup

1/4 t. grated ginger

1/4 t. red pepper flakes

1/8 t. cayenne pepper

1/4 cup water


Directions for Peanut Sauce


Mix all the ingredients together. You can add more red pepper flakes for a spicier version or reduce them for a more mellow version. This sauce thickens as it sets, so you can always thin is our with water.



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