Baked Mushrooms
Filled with the flavor of butter and soy sauce
- Nutrition facts are for one serving.
- Time to cook in an oven not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Remove the mushroom bases and divided into individual stems. For shiitake mushrooms, score the cap with a cross using a kitchen knife.
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Apply some butter to the center of aluminum foil. Add (1) and pour on wine. Then lightly salt and pepper, add the remaining butter and close.
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Place (2) in an oven or toaster oven and steam for 7-8 minutes. When cooked through, garnish with sudachi wedges and sprinkle with Kikkoman Soy Sauce.
Cooking Basics
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
Taking out from the package before removing the hard base will result in the hard base falling apart all over the place. Cutting off the hard base while its still in the package is less messy and recommended. After doing so, take the part for use out of the remaining package. Some packages available on the market have a cutting line conveniently indicated on the package.
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
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