Don’t be scared off by the title; the mushrooms actually absorb very little oil as they cook. (I originally called this recipe Sautéed Curried Shiitake Mushrooms, but it wasn’t technically correct.) I love these as little hors d’oeuvres or atop a freshly dressed crisp green salad. Rice flour is available in any health food store or Asian grocery if it’s not in your supermarket. It produces a crisper coating than all-purpose flour.
Lightly sprinkle salt on both sides of the mushrooms. Mix the flour and curry powder together and dust the mushrooms liberally with the mixture (tossing it all together in a paper bag is an easy way to go). Heat
© 2004 John Ash. All rights reserved.