I love mushrooms, especially shiitakes. They have a smokey, almost meaty, flavor to them. Add the sweetness of the teriyaki sauce and the zing of garlic and this dish will satisfy your taste buds on many levels.
Shiitake mushrooms are one of the few foods that contain bio-available Vitamin D. These medicinal mushrooms also have a good amount of plant based iron as well as B Vitamins and minerals. Shiitakes both support your immune system and your cardiovascular health.
- shiitake mushroom - 2 cups-stemmed
- sesame oil - 1 teaspoon
- teriyaki sauce - 2 tablespoons- San-J or my homemade sauce
- toasted sesame oil - 1/2 teaspoon
- garlic - 1 clove crushed
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
- warm water - 1/4 cup
- cilantro - 1 teaspoon chopped finely (optional)
As well as being packed with antioxidants, Cilantro is a powerful natural chelator. Add some to your soup, salad, guacamole or juice and to help flush heavy metals out of your system.
Stem and chop mushrooms. This is a great job for kids. They don't need to use a sharp knife and they really seem to enjoy it. Maybe it is the act of destroying things, at which my kids are experts, but they get the job done and it takes a menial task out of your hands.
Heat the oil in a saucepan.
Peel and either chop or crush garlic clove and add to oil.
When the garlic has turned slightly brown and gets fragrant (about 1 minute) add mushrooms.
Mix well so that the mushrooms are coated in the garlicky oil.
Add teriyaki sauce.
Mushrooms are super absorbent so I add 1/2 cup of warm water. Add it very slowly so that the mushrooms absorb it evenly. The flavor is coming from the oil and the sauce so you want to make sure that everything gets mixed well. You don't want some water logged mushrooms and some over-seasoned ones.
Cook for @ 5-7 minutes or until the mushrooms are cooked through.
Add toasted sesame oil and mix well.
I like to garnish this dish with finely chopped cilantro or parsley because it's pretty.