A recipe for Arame-Stuffed Mushroom Caps. Follow the simple recipe instructions for Arame-Stuffed Mushroom Caps shared by other home cooking experts.
Ingredients
1 c EDEN Arame, rinsed and soaked18 lg Fresh mushrooms
1 ts EDEN Sesame Oil
1 md Onion
1/4 c EDEN Mirin
1 Lemon, juiced
2 tb EDEN Shoyu or Tamari
1 ts Ginger juice (grate ginger and squeeze out juice)
Fresh parsley, minced
TO GARNISH: Red pepper or lemon slice
Directions
Soak Arame for 10 minutes. Rinse well and drain. Rinse mushrooms and remove stems. Place in baking dish. Dice stems and set aside. Place Arame with soaking water in small sauce pan. If necessary add more water to cover. Bring to boil and simmer for 15 minutes. Drain. Squeeze out liquid from Arame and mince. Heat oil in small pan and saute onion and mushroom stems for 3-5 minutes. Add Arame. Combine Mirin, Shoyu, lemon, and ginger juice. Pour half over Arame mixture and simmer until liquid evaporates. Stuff mushroom caps with Arame mixture; pour remaining marinade over mushroom caps. Cover and bake at 350 F for 20-25 minutes. Garnish. Be careful not to overcook; mushrooms will shrink.
Prep Time: 40 minutes. Yield: 6 Servings. Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, 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.
