Posted by: Mimi Hiller 09-02-99 2:47 PM
Shiitake Mushroom Spread
2 large scallions
2 teaspoons minced fresh ginger root
2 large cloves garlic, minced
1 tablespoon fermented black beans, rinsed
1 tablespoon Canola oil
1 pound fresh Shiitake Mushrooms, stems removed and discarded, chopped coarsely
1 tablespoon dry sherry
1 tablespoon dark soy sauce (tamari)
2 teaspoons rice wine vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon chile paste
2 teaspoons sesame oil
Chop scallions, separating white bottoms from green tops.
Put chopped green tops aside.
Combine chopped white part of scallions with ginger, garlic and black beans.
Combine sherry, soy sauce, vinegar, lemon juice, lemon zest and chili paste separately and set aside.
Heat a non-stick pan over medium-high heat and add Canola oil.
Wait one minute and add scallions, ginger, garlic and black beans.
Stir one to two minutes, until they become quite fragrant.
Add chopped Shiitake mushrooms and saute, stirring for about three minutes.
Turn up heat to high and add combined liquids and scallion tops, stirring constantly until most of liquid is absorbed.
Remove pan from heat and allow to cool for five minutes.
Transfer mushrooms to bowl of a food processor.
Add sesame oil and process for a few seconds in short bursts.
Spread on plain crackers or toast points.
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