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Maitake Teriyaki

by Fungi Perfecti

Mushroom Recipes

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 hear for about 45 minutes. Serve as a side with fish or poultry, or slice and serve over rice or pasta.

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