Sautéed Cinnamon Caps

Name: Sautéed Cinnamon Caps
Yield: Serves 2 as a side dish
Ingredients: 1 tablespoon minced cilantro (coriander) leaves; About 10 ounces Cinnamon Cap mushrooms; 1½ tablespoons peanut or olive oil; 1½ tablespoons peanut or olive oil; About ¼ teaspoon Chinese chilli-garlic sauce; 1 tablespoon shoyu (Japanese soy sauce); 1 tablespoon shoyu (Japanese soy sauce); 1 tablespoon minced cilantro (coriander) leaves; 1 tablespoon minced cilantro (coriander) leaves

Preparation info

Serves
2
as a side dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

The trim caramel-colored mushrooms turn slithery when sautéed but retain their toothsome bounce. Asian touches highlight the mushroom’s exotic feel without hiding its natural flavor.

Ingredients

About 10 ounces Cinnamon Cap mushrooms
1½ tablespoons peanut or olive oil

Side dish
Vegan

Method

Trim mushroom bases to separate stems.
Heat wide sauté pan over moderate heat. Add oil and tip to coat pan. Add mushrooms and sauté until tender, about 3 to 5 minutes, adjusting heat so that they cook through and brown but are not seared.
Add chilli sauce and shoyu and toss to glaze. Serve at once, sprinkled with cilantro.