Arame Stuffed Mushroom Caps Recipe

1. 1

   Soak Arame for 10 min.

2. 2

   Rinse well and drain.

3. 3

   Rinse mushrooms and remove stems.

4. 4

   Place in baking dish.

5. 5

   Dice stems and set aside.

6. 6

   Place Arame with soaking water in small sauce pan.

7. 7

   If necessary add in more water to cover.

8. 8

   Bring to boil and simmer for 15 min.

9. 9

   Drain.

10. 10

    Squeeze out liquid from Arame and mince.

11. 11

    Heat oil in small pan and saute/fry onion and mushroom stems for 3-5 min.

12. 12

    Add in Arame.

13. 13

    Combine Mirin, Shoyu, lemon, and ginger juice.

14. 14

    Pour half over Arame mix and simmer till liquid evaporates.

15. 15

    Stuff mushroom caps with Arame mix; pour remaining marinade over mushroom caps.

16. 16

    Cover and bake at 350 F for 20-25 min.

17. 17

    Garnish.

18. 18

    Be careful not to overcook; mushrooms will shrink.

19. 19

    Sea vegetables ran be added to soups or possibly salads, cooked alone or possibly with other vegetables, and even brewed into teas.

20. 20

    Their versatility in the kitchen is as wide as the ocean.

21. 21

    When dry, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

22. 22

    Eden (TM) brand sea vegetables are the highest quality available, harvested from clean Northern waters.

* Per serving · 4 servings · Values may vary.

No additional tips available.