Marinated Mushrooms for Dieters

Name: Marinated Mushrooms for Dieters
Yield: 4 servings
Cuisine: American
Ingredients: 1 large bag Enoki mushrooms; 1 pack King oyster mushrooms; 40 ml ●Wine vinegar or lemon juice; 2 tbsp ●Olive oil; 1 tbsp ●Grainy mustard; 1 tsp plus Soup stock granules; 1 Pink peppercorns, chopped parsley

cookpad.japan @cookpad_jp

I've been making this ever since I started living on my own (about 20 years ago), so I don't even remember how this recipe came about. The marinade may be on the "sour" side. I always change the amounts or add spices and so forth depending on my mood, so the recipe isn't really fixed. It's delicious with a little ginger or garlic added, and herbs, chili peppers and curry powder work too. You can use bottled salad dressing as the marinade instead.

Please use mushrooms of your choice. This is delicious made with shimeji, shiitake or maitake mushrooms too! It's better if you combine 2 to 3 types of mushrooms rather than using just one.
Since the marinade contains vinegar, it keeps well, so it's handy to make a big batch at once.
You can just microwave mushrooms in a heatproof container and store them as-is. For 2 to 4 servings. Recipe by Mitsuzou

cookpad.japan @cookpad_jp

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Ingredients

4 servings

1 largebag Enoki mushrooms
1pack King oyster mushrooms
40 ml●Wine vinegar or lemon juice
2 tbsp●Olive oil
1 tbsp●Grainy mustard
1 tspplus Soup stock granules
1Pink peppercorns, chopped parsley

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Steps

1

Put wine vinegar in a measuring cup. Dissolve grainy mustard, then mix the olive oil to make the marinade.
2

Cut the root ends off the enoki mushrooms, optionally cut in half and shred apart. Cut the king oyster mushrooms in half lengthwise, then shred into 4 to 6 pieces.
3

Put the mushrooms in a heatproof container, and either loosely cover with a lid, or cover loosely with plastic wrap. Microwave for 2 to 3 minutes at 500 W. The volume of the mushrooms will shrink to about half.
4

Take it out of the microwave, and mix in the soup stock granules while the mushrooms are still hot.
5

Add the marinade from Step 1 and toss. Leave to cool and it's done. If you add pink peppercorns or chopped parsley, it will look very pretty. This keeps well in the refrigerator.
6

Added note - Chinese-style variation: Use 100 g each of white maitake mushrooms and king oyster mushrooms. Shred, put into a heatproof container and microwave for 2 minutes.
7

Chinese-style variation, continued: Mix in 1 teaspoon of Chinese chicken soup stock granules, then add a marinade made by mixing 1 tablespoon sesame oil, 1 tablespoon vegetable oil, 1 teaspoon soy sauce, 1 teaspoon doubanjiang spicy bean paste and 2 tablespoon grain vinegar. Leave to cool and marinate.
8

Chinese-style variation, continued: Done. Top with crushed sesame seeds.
9

200 W version: I added this on February 2, 2011. It takes longer to cook, but if you have time, please try this out too.
10

200 W version, continued: Microwave the mushrooms for 8 minutes 30 seconds at 200 W. Apparently mushrooms are tastier if you cook them slowly.
11

200 W version: Add the wine vinegar and grainy mustard first.
12

200 W version: When the mushrooms have cooled, mix in the olive oil. You can enjoy the fragrance of the olive oil this way.
13

If you like enoki mushrooms, please tryalso. A low calorie main dish: Chicken tender, mentaiko and enoki mushroom burgers.