Shelly's Recipe

SPICY MUSHROOMS

Category: Mushrooms

1 (3 1/2 oz) pkg shitake mushrooms
2 tsp dark sesame oil
1 tbsp minced peeled ginger
1 tsp chili paste with garlic
2 clove garlic, minced
1 (8 oz) pkg button mushrooms, sliced
1 (6 oz) pkg presliced Portobello mushrooms
1 tbsp hoisin sauce, rice vinegar and soy sauce
2 tsp molasses

Remove stems from shitake mushrooms; discard. Slice caps; set aside. Heat oil in a large skilled. Add ginger, chili paste and garlic, saute 1 minute. Add all the mushrooms; saute 3 minutes. Add remaining ingredients; cook 1 minute or until sauce thickens. Serve warm at room temperature or chilled.