Mushrooms sauteed in sesame oil and soy sauce, and then tossed in a bit of amazu (Japanese sweet and sour sauce). The recipe for amazu makes more than you will need for the mushrooms, but amazu will keep fresh for at least 4 weeks stored in a covered glass/ceramic container in the refrigerator. These mushrooms are delicious with salt-grilled fish, roasted chicken, or as a topping for rice or tofu steak.
1. Make the amazu: combine the rice vinegar, sugar, and salt in a small saucepan and set the saucepan over low heat. Stir the mixture with a wooden spoon and cook the sauce until the sugar and salt melt (the sauce will become clear). Remove the sauce from the heat and allow to cool slightly. Allow the unused sauce to cool to room temperature before storing it.
2. Make the mushrooms: while the amazu is cooling, heat the sesame oil in a large skillet or wok over high heat. Add the mushrooms and toss them for several minutes in the skillet/wok until they absorb the oil and start to brown. Add the soy sauce and continue sauteing the mushrooms until most/all of the soy sauce has been absorbed and the mushrooms are cooked through. Remove from the heat and transfer the mushrooms to a bowl. Add 1 tablespoon of the amazu to the mushrooms and toss. Serve with fish, tofu, rice, etc.
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I loved these! I made them with a variety of mushrooms (white beech, shiitake and enoki) but I do like them better with just crimini. So easy and so delicious!
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