Monday, January 25, 2010
I made a simple appetizer using two different mushrooms: Enoki and King Oyster.
King Oysters are very meaty mushrooms. I sliced them in half and sauteed them in butter.
I also sauteed some Enoki mushrooms. The Enokis take a lot less time to cook. I typically like to put them in my miso soup.
I lightly drizzled the mushrooms with soy sauce and Yuzu juice at the very end. Yuzu's fragrance and acidity balances out nicely with the soy sauce and butter.
We hear the term Umami a lot these days. I often associate the flavor of mushrooms to have an umami quality.