King trumpet mushrooms are wonderful.
Not only do they impart the umami flavor when cooked
they are meaty and after minimal trimming, the stems are edible also.
Grilled with a tare sauce and served with steak and asparagus.
Here's what you need to do...
Gather your ingredients, you'll need
Sake, mirin, soy sauce, Zarame or raw sugar, scallions and King Trumpet mushrooms.
You'll need some bamboo skewers also. Get them soaking in water right away.
In a small saucepan, bring mirin, sake, soy sauce, and the sugar to a boil.
Then simmer for 12-15 minutes to reduce slightly.
While the sauce is reducing, trim and skewer the mushrooms
I saved the stems for another use.
Brush with oil.
After they have grilled for about a minute and start turning golden brown,
continue cooking while brushing with the tare and turning.
Now do as I say, and not as I do. Use two skewers not just one like I did.
The mushrooms like to act like gymnasts around twirl around the skewers
as you turn them so you'll need another skewer to help steady them.
Also a word of caution here.
If you are using a grill pan, be careful when you remove the mushrooms,
the sugars in the sauce will caramelize on the pan and become hot stringy threads
when you remove the mushrooms.
Served with a perfectly grilled steak and grilled asparagus.
Next time I'm having a meal of just the mushrooms, they are so wonderful.
I hope you try them.
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King Trumpet Yakitori
1 scallion, thinly sliced
1/2 cup mirin
1/2 cup sake
1/2 cup soy sauce
1/2 cup zarame sugar or raw sugar
4 small king trumpet mushrooms, trimmed,; halved lengthwise,
cut crosswise into 2-inch piece
1 teaspoon vegetable oil
eight 6-inch bamboo skewers, soaked; at least 15 minutes
Soak scallion in ice water until crisp, at least 10 minutes. Drain.
Meanwhile, bring mirin, sake, soy sauce, and zarame sugar to a boil in a
small saucepan; reduce heat and simmer until slightly reduced, 12-15
minutes. Set tare aside.
Prepare grill for medium heat. Thread 3 mushroom pieces onto each skewer.
Brush lightly with oil and season lightly with salt. Grill until golden
brown, about 1 minute per side. Then cook, brushing with tare and turning
occasionally, until glazed and tender, about 2 minutes more. Serve
mushrooms topped with scallions.
Do Ahead: Tare can be made 3 days ahead. Let cool; cover and chill. Reheat
Notes: Bon Appetit
Yield: yield 4
** Exported from Now You're Cooking! v5.91 **
And that's that