Arame-stuffed mushroom caps
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Arame-stuffed mushroom caps
  Appetizers    Mushrooms  
Last updated 6/12/2012 1:04:57 AM. Recipe ID 29685. Report a problem with this recipe.
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      Title: Arame-stuffed mushroom caps
 Categories: Appetizers
      Yield: 6 Servings
      1 c  EDEN Arame
           -- rinsed and soaked
     18 lg Fresh mushrooms
      1 ts EDEN Sesame Oil
      1 md Onion
    1/4 c  EDEN Mirin
      1    Lemon, juiced
      2 tb EDEN Shoyu or Tamari
      1 ts Ginger juice
           - (grate ginger and
           - squeeze out juice)
           Fresh parsley, minced

MMMMM-------------------------TO GARNISH------------------------------
           Red pepper or lemon slice
  Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and
  remove stems. Place in baking dish. Dice stems and set aside. Place
  Arame with soaking water in small sauce pan. If necessary add more
  water to cover. Bring to boil and simmer for 15 minutes. Drain.
  Squeeze out liquid from Arame and mince. Heat oil in small pan and
  saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine
  Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture
  and simmer until liquid evaporates. Stuff mushroom caps with Arame
  mixture; pour remaining marinade over mushroom caps. Cover and bake
  at 350 F for 20-25 minutes. Garnish. Be careful not to overcook;
  mushrooms will shrink.
  by Mary Estelle
  Prep Time: 40 minutes Yield: 6 Servings
  Sea vegetables ran be added to soups or salads, cooked alone or with
  other vegetables, and even brewed into teas. Their versatility in the
  kitchen is as wide as the ocean.  When dried, the succulence and
  qualify of sea vegetables is not as apparent as when fresh, so it is
  important to choose a brand you can trust. Eden (TM) brand sea
  vegetables are the highest quality available, harvested from clean
  Northern waters.

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Recipe ID 29685 (Apr 03, 2005)

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