Healthy Diet

Sake Mushrooms

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. Because of this, 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 and any flat surface is fair game – walls, cupboards, doors. Sometimes I find real gems! Including the inspiration for this sake mushroom recipe.

Sake Mushrooms: The Inspiration

While leafing through my kitchen “stack” the other day, I discovered a note to self. It was 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. Now I can’t remember if I encountered it on Bruce’s instagram feed (probably), but it sounded like a great idea.
recipe for sake mushrooms handwritten on a piece of paper
pieces of papers with notes written on them

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, and then added toasted pine nuts as a salad component. A bit of tempeh was steamed while the mushrooms were cooking.
mushroom slices dredged in rice flour ready to be cooked

All in all, this resulted in 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 venture out on the decadence spectrum, a dip in a bowl of yuzu aioli would do the job.

There are a lot of great other tips and variations down in the comments. Have a look for other ideas along a similar line.
sake mushrooms in a bowl with a salad placed on a countertop
sake mushrooms in bowls placed on a countertop

Sake Mushrooms: What To Serve Them With

You can serve the mushrooms in a bowl along a few strips of tempeh steamed for 5 minutes, drizzled with a touch of shoyu (or soy sauce), and a cilantro salad. The cilantro salad was made with a particularly vibrant bunch of cilantro trimmed of any ragged ends, and picked over for any wilted leaves. Wash and dry well, toss with a splash of olive oil, a drizzle of shoyu or soy sauce, and sprinkled with a handful of toasted pine nuts. They’re also great as part of a rice bowl, on top of a bowl of creamy polenta, as a topping on baked potatoes, or in place of the tofu in these vegan fish tacos.

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