Tonight we are having SUSHI NIGHT! Vegan sushi is awesome. There are so many possibilities that I could have a different vegan sushi roll every night this year if I wanted to. (I love sushi rice so much that I might want to!)
I'm not going to post the sushi roll recipes just yet though. I actually wanted to share one of the simple yet amazing fillings I made for them. You don't have to put this in a sushi roll either, by the way. It was great on rice but I bet it would be wonderful in a tofu scramble or on a sandwich. Throw them into some barley soup for a crazy yummy twist on an old classic.
I found these organic shiitake mushrooms at my local Asian food market for ultra cheap. In fact you should make a point to find a good Asian grocer for things like herbs and certain produce. It's always the best at this place I go to.
Hehee! I love that little girl of mine!!
If you have a grill pan you can cook these on that but I just used my broiler. I figured most people have one of those. (If not those then pan fry them!)
Garlic Sesame Shiitake Mushrooms
1.5 cups fresh shiitake mushrooms (4oz)
2 cloves garlic, minced
1/2 cup low sodium soy sauce (or tamari)
1/4 cup water
1/2 teaspoon toasted sesame oil
1 teaspoon sesame seeds
1/2 teaspoon sugar
- Clean your mushrooms and tear off them stems if they are tough.
- Mix everything together in a zip top bag or shallow container.
- Marinate the mushrooms for 30 minutes to an hour.
- Turn on your broiler.
- Remove the mushrooms from the marinade and place on a sheet pan.
- Broil for about 4-5 minutes each side. Make sure to watch them closely since all ovens are different.
- Slice them up and serve!
(You'll have some leftover marinade and you can marinate some tofu in it, pour it over rice or whatever. Just use it up in the next day or so, okay?)