Teriyaki Braised Shiitake Mushrooms
Teriyaki Braised Shiitake Mushrooms
Paired with 2019 Classic Chase
Elevate your mushroom game with this fantastic, umami filled recipe highlighting shiitake mushrooms and teriyaki sauce. This can be a perfect side dish to glazed chicken over rice or even in a hot bowl of ramen! Chef pairs his recipe with sauteed bok choy.
INGREDIENTS:
12 Shiitake Mushrooms- de-stemmed and cut into quarters
As Needed-Olive Oil
As needed-salt and black pepper
5 tablespoons Sake
5 tablespoons Tamari
5 tablespoons Mirin
3 tablespoons sugar
3 tablespoons Tamarind paste
3 heads Bok Choy, cleaned and sliced crosswise into ⅓ inch thick; or vegetable of your choosing.
Toasted sesame seeds
METHOD:
Preheat oven to 375°.
Place shiitake mushrooms in a large bowl and toss with oil, salt and pepper. Lay on a parchment lined sheet tray and bake for 14 to 18 minutes.
In a small pot over medium high heat add sake, tamari, mirin, sugar and tamarind. Bring to a simmer carefully so it doesn’t boil over. Simmer for 5 minutes, add cooked shiitakes and then reduce to desired thickness (we reduce to a syrup consistency).
In a large sauté pan add some olive oil and sauté bok choy over medium heat until just tender, about 5 minutes season with salt and pepper.
Garnish with sesame seeds.
CHEFS NOTE:
Why use Tamari instead of Soy Sauce?
Tamari has a richer flavor and tends to taste less salty than soy. Tamari’s longer fermentation process enables the soy and salt to become well incorporated, resulting in a smoother taste and deeper umami flavor.
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Courtesy of Mark Caldwell, Executive Chef Davis Estates