Light Grilled Mushrooms 31kcal / per person

recipes

category VegetablesSee the Related Food Category Page
recipe number 21085
cooking time 10 minutes
comment Mushrooms are low-calorie and rich in dietary fiber, Vitamin B2, Vitamin D and minerals.
image Dress the golden-brown grilled mushrooms with refreshing grated daikon and green perilla leaves. Serve immediately with a drizzle of soy sauce.
(A) Ichimi hot pepper to taste
(A) Sudachi (citrus) juice 1 tsp
(A) Soy sauce 1 tsp
Shiso (green perilla) 2

Trim the hard ends off the eryngi mushrooms and cut lengthwise into 4 to 6 pieces. For the shiitake mushrooms, cut off all but 1 cm of the stem then quarter the cap. Trim the root ends off the shimeji mushrooms and separate into clusters.

In a non-stick frying pan over medium heat, cook the (1) mushrooms until they are golden brown.

Mix the (A) seasonings. Fold the perilla leaves in half lengthwise and cut them into julienne strips (sen-giri). Serve the (2) mushrooms and the mixed (A) ingredients garnished with the green perilla.

technique Mushrooms will be dried out over high heat. Grill them over medium heat.
  1. Trim the hard ends off the eryngi mushrooms and cut lengthwise into 4 to 6 pieces. For the shiitake mushrooms, cut off all but 1 cm of the stem then quarter the cap. Trim the root ends off the shimeji mushrooms and separate into clusters.
  2. In a non-stick frying pan over medium heat, cook the (1) mushrooms until they are golden brown.
  3. Mix the (A) seasonings. Fold the perilla leaves in half lengthwise and cut them into julienne strips (sen-giri). Serve the (2) mushrooms and the mixed (A) ingredients garnished with the green perilla.