Shiitake Mushroom Ketchup
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Credit: Cindy Pawlcyn, Executive Chef, Cindy’s Backstreet Kitchen, St. Helena, Calif.
The National Culinary Review, July/August 2010
1 lb. shiitake mushrooms, stemmed, quartered
2-3 T. olive oil
1 onion, finely diced
½ t. salt
½ t. freshly ground black pepper
¼ cup balsamic vinegar
2 t. minced garlic
2 T. molasses
¼ bunch basil leaves, chopped
¼ cup Mongolian Marinade
Method: Sauté mushrooms in oil until tender. Add onion; cook until translucent. Add remaining ingredients; reduce until mixture coats back of spoon. Refrigerate. Heat to serve.
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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