Teriyaki Mushroom Sauce
People think wine flavor boils off when you boil/reduce it. Not so! The flavors amplify and concentrate as the water and alcohol evaporate making for a pretty amazing sauce. This teriyaki sauce gets thick, sticky and savory with the garlic and orange peel working together to create an almost picante spiciness. It's beautiful and intense!
Ingredients:
Directions:
Time:
Yield:
Notes:
Source:
1/3 cup ACADEMIE Wine Blend #3
12-16 oz sliced mushrooms
1/4 cup soy sauce
2 tbsp brown sugar
1/4 tbsp minced garlic
1/4 ground ginger
1/2 tbsp lemon juice
1/2 tbsp dried orange peel
Buy the wine for this recipe by clicking here
12-16 oz sliced mushrooms
1/4 cup soy sauce
2 tbsp brown sugar
1/4 tbsp minced garlic
1/4 ground ginger
1/2 tbsp lemon juice
1/2 tbsp dried orange peel
Buy the wine for this recipe by clicking here
Directions:
Mix all ingredients together thoroughly in a bowl. Toss in a pan or wok, stirring mushrooms as they cook and the sauce boils. Keep reducing until sauce is thick and mushrooms are cooked.
Time:
15-20 minutes
Yield:
2-3
Notes:
Beware, these mushrooms are *very* flavorful - especially for a side dish. Make sure your main course can stand up to the challenge so it doesn't get dominated (which would cause it to get all insecure and start compensating. Next thing you know, it's bought a Corvette and you're stuck with the tab).
Serve with rice.
Serve with rice.
Source:
ACADEMIE Kitchen Creations