Sauteed Mushrooms With Sesame And Ginger

• 2 tablespoons peanut oil
• 1.5 pounds white button mushrooms, cleaned, stems trimmed, quartered if medium or halved if small
• 1 tablespoon toasted sesame seeds
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 2 scallions, sliced very thin on bias

1. Heat 1 tablespoon peanut oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid has completely evaporated, about 8 minutes longer. Add remaining tablespoon peanut oil, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer.
2. Add sesame seeds and ginger and cook, stirring constantly, until ginger is fragrant, about 30 seconds. Add mirin and soy sauce and cook, stirring constantly, until liquid has evaporated, about 30 seconds. Remove from heat and stir in sesame oil. Transfer to serving dish, sprinkle with scallions, and serve.

peanut oil, white button mushrooms, sesame seeds, ginger, mirin, soy sauce, sesame oil, scallions

Taken from www.epicurious.com/recipes/member/views/sauteed-mushrooms-with-sesame-and-ginger-5ba3c16c9989e736370939dc (may not work)