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Soy-Simmered Shiitake Mushrooms

This recipe makes more than enough for sushi filling—leftovers will keep at least two weeks in the fridge. Toss with stir-fried noodles and snow peas for a quick weeknight dinner.

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This recipe makes more than enough for sushi filling—leftovers will keep at least two weeks in the fridge. Toss with stir-fried noodles and snow peas for a quick weeknight dinner.

Servings
1/4-cup serving

Ingredients

  • 3 oz. dried shiitake mushrooms
  • 4 1/4-inch-thick slices fresh ginger
  • 3 Tbs. mirin
  • 2 Tbs. sake
  • 1 Tbs. packed light brown sugar
  • 1/4 cup low-sodium soy sauce

Preparation

1. Pour 4 cups boiling water over mushrooms in bowl. Cover with plastic wrap, and soak 30 minutes. Drain, reserving 21/2 cups soaking liquid.

2. Place mushrooms, ginger, mirin, sake, brown sugar, and reserved soaking liquid in 2-qt. saucepan. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer mushrooms 15 minutes, then add soy sauce. Cook 10 minutes more, or until liquid has thickened slightly. Serve warm or chilled.

Nutrition Information

  • Serving Size Makes 3 1/2 cups
  • Calories 32
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 154 mg
  • Sugar Content 2 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g