Monday, January 10, 2011

Sizzling donabe musorooms

Donabe steaming Italian-style mixed mushrooms have been a big hit at home lately. (You can find the posting here.) The dish is always packed with deep flavors and really great.

This time, I tweaked the recipe, and also made it with the tagine-style donabe, "Fukkura-san", to make it a steam-fry dish.

Photobucket Photobucket
Mixed mushrooms were arranged in the skillet of "Fukkura-san", and topped with some garlic, anchovy filets, and this time, also with miso and sake. The skillet was covered with the lid and cooked for 7-8 minutes over medium-high heat. Once the mushrooms were cooked, olive oil and aged balsamic vinegar were drizzled, and garnished with some grated pecorino cheese.

The dish was gorgeous! It was quite different from steamed mushrooms (steamy vs. sizzling...both are nice in different ways). Also, with the addition of sake and miso (so I used less amount of anchovy), the dish had even deeper flavor. Here's the recipe.

Sizzling miso-balsamic mushrooms
1. In the skillet of Fukura-san, arrange the mushroom mixture (I did shiitake, enoki, shimeji, and king oyster mushrooms). Sprinkle some minced garlic (1 clove), 2 small anchovy filets, miso & sake mixture (1 tablespoon each).
2. Cover, and steam-fry over medium-high heat until they are cooked through (about 8 minutes).
3. Drizzle 1 tablespoon of each aged balsamic vinegar (20+ years is preferred) and olive oil. Garnish with thinly sliced scallion and grate pecorino romano cheese all over.

Happy donabe life.