Peter Gordon

Mushrooms Braised with Sake and Ginger

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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

I served these at home recently with some poached smoked haddock, a poached egg and hollandaise — it was delicious. However, they’re also good to serve alongside roast chicken or lamb. Some people prefer to peel their mushrooms but I don’t bother.

Ingredients

  • 12 flat mushrooms
  • 100 ml(3 ½ fl oz) sake
  • 150 g(5 oz) butter
  • 1 teaspoon fresh ginger, finely chopped
  • 1 tablespoon soy sauce
  • pinch salt
  • freshly ground black pepper

    Method

    Preheat oven to 180°C/350°F/Gas Mark 4. Place mushrooms in a baking dish that has a lid. (Don’t worry if they are a little squashed as they will shrink as they cook.) Place remaining ingredients into a saucepan and bring to a simmer, then pour over mushrooms. Cover and bake 40 minutes.