They are cultivated in Japan and I am eagerly waiting to see portabellos in the near future.
With these and some eringi, I made a mushroom sauce, sauteeing the shrooms in some olive oil then drizzling some tonkatsu sauce. At the end I added a nub of butter.
No gravy but this version was pretty delicious.
11 comments:
I love mushrooms, my husband and I often saute them with squash and a little butter, delicious!
Oooh...portabellos. Odd that we don't have them here but what I wish we could get were fresh shiitake mushrooms.
that sounds delicious Cajunlicious, I think butter makes things better :)
weird how I can eat fresh shiitake but not dried Rowena :0
Take care you two.
Kat
I grew really fond of mushrooms in Japan and they do have some great varieties :)
Japan Australia
I'm not a mushroom fan, but I love your flavor combinations in both dishes!
definitely J-A!
Thanks K :)
Take care you two.
Kat
Love mushrooms Kat! Hopefully you'll get your portobellos, but there are so many varieties where you're at already.
Oh, I think mushrooms make almost everything better! Well, maybe not cookies....
thanks Kirk :)
true Lizzy, maybe not cookies :)
Take care you two.
Kat
Mmm... I could eat mushrooms every day. ;-)
sometimes I think the same thing too Deb :)
Take care.
Kat
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