How to make
Asian cuisine goes very well with this wonderful and very tasty variety of mushrooms. This recipe is a perfect asian cusine example and I highly recommend it.
To cook the Shiitake mushrooms in this way, clean them in advance by cutting and discarding the stumps and wash their caps under running water as quickly as possible.
The better option is to clean with a special brush or damp cloth, so they do not absorb the water.
Cut them into two or three pieces, depending on the size.
Slice the garlic.
Melt the butter over moderate heat in a wok pan and put the garlic slices in it for 2 minutes to release their aroma without burning.
Increase the heat to 1 degree below the maximum and add the mushrooms and sauté them for 3-4 minutes. In order for the process to be carried out correctly, the pan must be large and the products must not be in a thick layer.
Add the parsley and sugar and stir to caramelize everything for about a minute or two.
Pour 4.2 fl oz (125 ml) of water and soy sauce.
Simmer for 10-12 minutes and remove from the heat.
The liquid should almost be reduced and the mushrooms in butter should have absorbed as much as they need of it, but they still need to be tender.
Serve the caramelized Shiitake mushrooms in soy sauce, warm, as an appetizer or side dish.
Enjoy your meal!
