Name: Basil Mushroom with Ponzu
Yield: 3–4 servings
Ingredients: 2 tablespoons vegetable oil; 1 lb whole white mushroom, quartered; 3 tablespoons Ponzu (mine is Mitsukan Ponzu Citrus Seasoned Soy Sauce by Mizkan); 1/2 teaspoon brown sugar; Sea salt to taste; 1 cup fresh basil leaves (or 1 teaspoon dried basil)

3–4 servings Source yield

Ingredients

2 tablespoons vegetable oil
1 lb whole white mushroom, quartered
3 tablespoons Ponzu (mine is Mitsukan Ponzu Citrus Seasoned Soy Sauce by Mizkan)
1/2 teaspoon brown sugar
Sea salt to taste
1 cup fresh basil leaves (or 1 teaspoon dried basil)

Make it step by step

In a large sauté pan, heat up vegetable oil over high heat. Add mushrooms and sauté for 2 minutes or until mushrooms start turning lightly dark.
Add Ponzu sauce and brown sugar. Keep moving the mushrooms around in the pan with your spatula for another minute.
Now, quickly stir in basil leaves until evenly spread out.
Dish and serve immediately.

Nutrition and portions

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Recipe source

Adapted from Foodista by Sharon Chen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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