Maitake Teriyaki

From Andrew, FP Webmaster.

Teriyaki Recipe

• 2 cups soy sauce
• 1 cup red wine
• 3 cups water
• 2 cloves garlic, crushed
• 4 tbsp fresh ginger, minced
• 2 tbsp sesame oil
• 1 tbsp ground coriander
• brown or white sugar to taste

Cut fat (about a third of an inch) cross sections of fresh Maitake mushrooms. Coat the bottom of a flat-bottomed pan with olive oil. Over high heat, sear both sides of the Maitake slices until they just begin to release their liquid. Throw seared mushroom slices into a vat of Teriyaki sauce and let sit on low heat for about 45 minutes. Serve as a side with fish or poultry, or slice and serve over rice or pasta.

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