Sake Mushrooms

Sake Mushrooms Recipe

Do you all keep piles of *very important things* around? Bills, notes, magazine clippings - that sort of thing? I do, but inevitably, the most important documents disappear into the depths of the piles. Sadly, I've taken to taping things to the walls of my house. It's a last ditch effort to keep important things in my line of sight. Any flat surface is fair game - walls, cupboards, doors. I regularly go through the piles, take the most pressing items from said pile, and attach them to the wall. Sometimes I find real gems! For example, I was going through my kitchen stack the other day, and found a note to myself, a recipe to try. The note simply said: big mushrooms, dunk in sake, dredge in rice flour, sauté, salt, dot with miso butter. Bruce Cole via Hank Shaw. I can't remember if I encountered it on Bruce's instagram feed (probably), but it sounded like a great idea.

Sake MushroomsSake MushroomsSake Mushrooms

I used my little note as a jumping off point. The mushrooms came together quickly, and I served them as part of a larger bowl. I tossed some cilantro with a bit of olive oil and shoyu/soy sauce, and then pine nuts as the salad component. Then steamed some tempeh while the mushrooms where cooking. All in all, an incredibly satisfying meal. The mushrooms become golden-crusted, tender fleshed coins of more, please. They're the sort of thing you might use to top a salad, or a tangle of soba noodles, or -- if you want to head out on the decadence spectrum - a dip in a bowl of yuzu aioli would do the job.

Sake MushroomsSake Mushrooms

Thanks for the inspiration guys! xo - h

Sake Mushrooms

You can also use the same technique with a dry white wine and regular flour - ingredients typical in many pantries. Also, Eric Gower noted in the comments below a fantastic suggestion - grind up raw rice using a mortar and pestle, and use that for a nice crust in place of the rice flour. I used king trumpet mushrooms here, but most mushrooms you can slice into flat slabs would work nicely - the more flat surface you have, the more tasty browning you'll get.

1 cup of rice flour
scant 1/2 teaspoon fine grain sea salt
8 ounces mushrooms, sliced 1/3-inch thick
1 cup of sake
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter

Miso Butter:

1 tablespoon room temperature butter
2 teaspoons miso
1 teaspoon toasted sesame seeds

Combine the rice flour and salt in a wide, shallow bowl. Dunk each mushroom slice in sake, dredge in rice flour, shake of any loose flour and arrange on a plate or rack. Repeat until all of the mushrooms are coated.

In your largest, widest skillet over medium-high heat, heat the olive oil and butter. Arrange the mushrooms in a single layer in the skillet, and allow to cook until the bottoms are deeply golden. Use a thin metal spatula to flip the mushrooms, and cook the other side until golden as well.

While the mushrooms are cooking make the miso butter by combining the room-temperature butter, miso (I used a red miso here), and sesame seeds in a small bowl. Mix until uniform.

Serve the mushrooms dotted with miso butter, on their own, or as part of a bowl*.


*I served the mushrooms in a bowl along a few strips of tempeh steamed for 5 minutes, drizzled with a touch of shoyu/soy sauce, and a cilantro salad. The cilantro salad was made with a particularly vibrant bunch of cilantro trimmed of any raggy ends, and picked over for any wilted leaves. Wash and dry well, toss with a splash of olive oil, a drizzle of shoyu/soy sauce, and sprinkled with a handful of toasted pine nuts.


Serves 2-4.

Prep time: 5 minutes - Cook time: 10 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • This recipe would be ethereal if you used Matsutake mushrooms!
    I try to tame my piling tendency by using the Evernote app to at least keep must-have recipes together. It's one less pile of papers among the many. :)

    Kelly
  • I am guessing your beautiful bowls are from Heath Ceramics.

    Steve Posin
  • This looks SO LOVELY! It also sounds like it's time for a scanner and Evernote!

    Lisa R
  • I love your photos of taped up things on your wall and cupboard door (unfortunately I took my doors off because I was always banging my head on the open doors and i like to see my dishes and daily use things rather than hiding them away.) .you have inspired me to find more places to stick things at eye level so I don't miss/lose them

    susan
  • I live in Mexico, my walls are bumpy, tape won't stick. So I have to live with the piles of paper, which I file occasionally or I'd have to move out. Love the mushrooms, want them now but I think the ones in my refrigerator have gone bad, probably because I was too busy looking for somewhere to put the new recipes. Oh well.

    Carol
  • Inspired indeed, thanks Heidi. Perfect time because we're getting serious mushroom popup populations here in Marin. I'm thinking the mushrooms might be great supercrispy, so I might do as directed except instead of rice flour I'll use ground up raw rice, one of favorite ways to create a crust. I'm betting that a big pile would be great atop some carbonara, too.

    HS: Not a surprise - brilliant suggestion Eric. :) I'll add to the head notes in case people have trouble sourcing rice flour.

    Eric Gower
  • This is too much! Wish I was there. ❤️

    Tina
  • great tempting recipe. Those bowls need to be on Quitokeeto!

    annecam
  • I love this! Could be a side, a topping, an impaled-by-tooth pick hors d'oeuvre... and it's easy. Right up my alley with all the time I know I won't have from now on. And I feel you on the piles... I've inherited the habit form my mom. No flat surface is safe. But I've managed to contain my piles to whatever serves as my desk – sadly, these days, the dining table! Thanks for digging this up, taping it to the wall, and sharing!

    ShowShanti
  • My kids joke that I'm a level 4 hoarder. Piles of important notes and papers? Try mountains. Many of which are recipes, though nothing as delightful as these mushrooms. I am going to ignore my piles and invite myself over to your house for lunch...(just kidding).

    Cynthia A.
  • I'm always trying new recipes - the try-now stack just gets bigger and then I have a TRY-NOW stack on top of that... Then the problem is my folder with recipes I really liked - used to be able to find one I remembered but that folder is getting too full - now I have a separate folder for good Indian recipes and one for middle-eastern recipes... I need a separate kitchen for all the winner recipes! I also figure all those ideas are somewhere in my head and sometimes I can just put things together on my own because of what I have done before - I'm getting old anyway so what the heck. My husband asks if we can please have a dish I have made before that he really liked but I'm on the treadmill of new recipes. So many new things to find with access to more food blogs!

    sillygirl
  • I am such a mushroom lover, especially in Asian-inspired dishes. I'm also a terrible "pile maker" (sitting beside a huge stack of ugly papers as I write this. ) I think I'm going to have to try your tape tactic--nothing else has worked yet!

    Erin | The Law Student's Wife
  • I tape notes to my face. Wish I was kidding. LOVE these sake bowls!

    Bev @ Bev Cooks
  • This mushroom preparation looks and sounds divine. I could have done wtihout the idea to tape notes all over, as I already do that on the inside surface of my cabinet doors. Now I'm very fearful they will start appearing all over the place, in full view! Wonderful post, as always. Thank you for sharing this!

    Dan from Platter Talk
  • The mushroom + sake + rice flour combo is very innovative, I'm intrigued. Talking about important documents that disappear into the depths of the piles. I have so many stacks of papers precariously placed around my room I have to slalom between them every night to reach my bed. But that's the kind of chaotic life I've decided to live, and I'm fine with it.

    Mike
  • We must have been telepathically communing from across the street - tonight I just kind of impromptu made some thinly sliced turnips, radishes and daikon parboiled and then tossed in miso butter w/sesame seeds. Just one of those spur of the moment, let me try this out kinda things. Cheers Steve

    Steve Posin
  • I do this all the time. I have piles of notes for stories, articles, books. Bills, notices, magazines, clippings, etc. etc. My wife goes crazy and moves them! Oh no! Don't move them! Thanks, I'm glad I'm not the only one. Lovely recipe as well! Also, I like the pink tape.

    Jesse
  • I might not be sticking up notes as lovely and set out as yours; but I know the pain of being surrounded by paper note walls. Life is just sometimes way too busy. I am glad you found this recipe; my mum did the same thing but with Chinese cooking wine and sesame oil. I would love to try this Japanese inspired version. The tender smoothness of mushrooms is melting by the steep in wine. Really a simple winner.

    Belinda@themoonblushbaker
  • Where do you get your beautiful bowls?

    Naomi Serizawa
  • I'm a huge mushroom lover, and am always looking for new and interesting ways to enjoy them, and this sounds fantastic. I'll definitely be trying this. As for the sticking up notes, I used to do this. I've now started using a to do list where I can schedule things so I remember them. The app I use is called Todoist and it's great.

    Jennifer @ Delicious Everyday
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