Braised Shiitake Mushrooms with Mustard Sauce

Ingredients	Amount
Oil	1 Tbsp.
Onion, minced	¼ cup
Garlic	1 tsp.
Ginger	1 tsp.
Kikkoman Soy Sauce	¼ cup
Kikkoman Oyster sauce	1 Tbsp.
Kikkoman Salted Mirin	2 Tbsp.
Chinese cooking wine	¼ cup
Vegetable broth	1 cup
Shiitake mushrooms, stems trimmed	1 lb.
Cornstarch, dissolved in 1 tsp. of water	½ tsp.
Powdered mustard, dissolved in ½ tsp. water	1 tsp.

Method

1. Heat oil in a medium size saucepot; add onion and sauté until onion is soft and wilted, about 3 minutes.

2. Add garlic and ginger; sweat for 1 minute more.

3. Add soy sauce, oyster sauce, mirin, wine, and vegetable broth. Bring to a simmer stirring with a wooden spoon.

4. Add mushrooms and simmer until very tender about 20 minutes.

5. Remove mushrooms; simmer remaining liquid until reduced by half.

6. Add cornstarch solution and cook, stirring until sauce boils and is lightly thickened.

7. Dissolve mustard with cold water to make a paste. Add mustard to sauce and stir to incorporate well.

8. Serve mushrooms with warm mustard dipping sauce on side.

Yield: 4 portions

Source: © The Culinary Institute of America