Served: 4/1/2011
Ingredients:
Shiitake Mushrooms
Parsley
Garlic
Onions
Black Pepper
Olive Oil
Soy Sauce
Chinese Black Vinegar
Directions:
Remove stems from mushrooms and bake until soft. Usually 350F for 10 – 15 minutes will do.
Dice the onion, and caramelize it with garlic, soy sauce, black pepper, Chinese black vinegar, and olive oil. This will act as the “dressing” to the parsley. Chinese black vinegar is a common item that can be found in most, well, Chinese markets.
Rough chop the parsley, and toss it in with the caramelized onions. The ratio I use is about 8:1 parsley to onions. Depending on how much soy sauce and vinegar you used in caramelizing and your personal preference, you may want to adjust that ratio.
Make sure the pan is cooled (at most warm to the touch) when mixing in the parsley, we don’t want to end up cooking it.
Now, stuff (or in some cases, top) the mushrooms with our parsley, and we’re done!
