I washed, dried, and sliced the shitake mushrooms. Then I sautéed them in a bit of olive oil with thin slices of napa cabbage, whole baby spinach, and minced garlic. When they began to soften and stick to the pan, I deglazed the pan with a splash of soy sauce and a splash of sake.
Toss with cooked barley, more olive oil, add soy sauce to taste. Chill. Sprinkle with furikake and serve.
*furikake is a Japanese seasoning made up of tasted sesame seeds and bits of dried seaweed.
I love furikake. Why did I never think to sprinkle it on barley. That sounds so delicious. Thanks for the great idea.ReplyDelete
i'm with lisa..this does sound delicious. and you got shitakes in your csa box? that must be some CSA! thank you for sharing with tuesday night supper club!ReplyDelete
@Christy, yes, we got shitakes in our CSA a couple of weeks back. Delicious!ReplyDelete
i've never tried shiitake mushrooms fresh before! curiously, in asia where i was orgiinally from, we usually use the dried form! it is really intense in flavour and the soaking liquor makes for easy stock (:ReplyDelete
Oh yummy. Thanks for the tasty postReplyDelete