Marinated Shiitake Mushrooms

Name: Marinated Shiitake Mushrooms
Yield: Serves 4
Cuisine: American
Ingredients: 2-3 tablespoons Californian chardonnay or lime juice; 1 clove garlic, halved; 1 tablespoon coriander, roughly chopped leaves; 2-3 tablespoons Californian chardonnay or lime juice; 225 g (8 oz) fresh shiitake mushrooms; a few drops of sesame oil; 2-3 tablespoons olive oil; 1 tablespoon coriander, roughly chopped leaves; salt and freshly milled black pepper; salt and freshly milled black pepper; a little extra olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

A cold mushroom salad, flavoured with garlic and coriander leaves, this American recipe was inspired by the cooking of Greens, San Francisco’s pre-eminent vegetarian restaurant.

Ingredients

225 g (8 oz) fresh shiitake mushrooms
2-3 tablespoons olive oil

Americas
United States
San Francisco
Vegan
Gluten-free

Method

Trim a sliver from the stalk end of each mushroom and wipe over with a damp cloth. Heat the olive and sesame oils in a large shallow pan and stir in the garlic. Cook for a short while but do not let the garlic colour.

Add the mushrooms and turn them over in the oil, then cover the pan and cook over a low heat for about 5-10 minutes until they are cooked through.

Transfer the mus