by Ace! on Sat Sep 18, 2010 12:33 am
I'm at my mom's so I haven't been cooking much these days. But! I did make some amazing mushrooms the other night! Thanks for reminding me.
I made litchi fish again last week, and this time the fish didn't turn out all that well. It was a little bland. It wasn't bad, just not as flavorful as I would have liked.
But, at the last minute, I found this mushroom recipe. It originally called for orange juice, but since I was making litchi fish, I figured I'd make it thematic.
Juice from one can of litchis (lychee)
2 tbsp soy sauce
2 cloves garlic (pressed or finely minced)
2 tsp fresh ginger (grated or finely minced)
4 cup sliced mushrooms
1 Combine orange juice, zest, soy sauce, garlic and ginger in a large nonstick skillet.
2 Bring to a boil over medium-high heat.
3 Add mushrooms.
4 Cook, stirring frequently, until most of the liquid is gone.
The nicest thing about this recipe is that you can set it, and forget it! Just stir occasionally and check the liquid levels. You don't want burned mushrooms sticking to the pan. The flavors in this thing were incredible! The mushrooms soaked up all the soy and litchi flavors, and they were strong and sharp. Highlight of the meal.
Tomorrow is my aunt's birthday dinner, so I'm cooking. I made a marinade with teriyaki, soy sauce, sugar, balsamic vinegar, chopped garlic and sliced ginger. I'll let you know how it works out, along with my mushrooms round two and leek and fennel mashed potatoes.