The mushrooms at Fuki Sushi were like this, but smaller.
The mushrooms we got at Draeger's were like this, but with white caps.
They're called shimeji in Japan and pioppini in Europe. Good luck finding 'em!
Yet another classic "stolen" from Fuki Sushi. :)
This is Anne-Lise's reproduction of a dish we had at Fuki Sushi in Palo Alto. The original dish uses garlic butter; we like this one better.
Serves 3.
Rinse the scallops and pat them dry with paper towels.
Put 2 tbsp of the butter in a large enamel frying pan on medium-high heat and sauté the scallops until they're mostly cooked (2-3 minutes for large ones), turning to cook both sides. The edges of the pan should brown to flavor the sauce, but the bottom should not.
Push the scallops away from the center of the pan, put the remaining 1 tbsp of butter in the center of the pan, and add the mushrooms to the butter. Fry the mushrooms slightly - about a minute.
Add the sake and mirin and simmer for about a minute.
Serve with rice and edamame for a light meal or as an appetizer. Be sure to serve with the sauce - that's the best part! You can squeeze a lemon over it, but we prefer it without the lemon.
The mushrooms at Fuki Sushi were like this, but smaller.
The mushrooms we got at Draeger's were like this, but with white caps.
They're called shimeji in Japan and pioppini in Europe. Good luck finding 'em!
The dish.
A complete meal - ready to eat!