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Sautéed Cinnamon Caps
Preparation info
- Serves
2
as a side dish - Difficulty
Easy
Appears in
Published 2001
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 1½ tablespoons
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.
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