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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3 1/2-ounce) package shiitake mushrooms |
2 teaspoons dark sesame oil |
1 tablespoon minced peeled ginger |
1 teaspoon chili paste with garlic |
2 garlic cloves, minced |
1 (8-ounce) package button mushrooms, sliced |
1 (6-ounce) package presliced portobello mushrooms |
1 tablespoon hoisin sauce |
1 tablespoon rice vinegar |
1 tablespoon low-sodium soy sauce |
2 teaspoons molasses |
Directions:
1. Remove stems from shiitake mushrooms; discard. Slice shiitake mushroom caps; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add ginger, chili paste, and garlic; sauté 1 minute. Add shiitake mushroom caps, button mushrooms, and portobello mushrooms; sauté 3 minutes. Add remaining ingredients; cook 1 minute or until sauce thickens. Serve warm, at room temperature, or chilled.
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