White Button Mushrooms:
Indian Spice, Oriental Nice
Oriental Hot Mustard Powder
Ground Tumeric Powder
Ground Black Pepper
Shredded Tarragon Leaves
Smoked Hot Spanish Paprika
I did not write down a specific quantity since I never use a set amount for this recipe. It's really dependent on how spicy you want them, which means for those who do not love spicy hot foods that they should go light on the Hot Mustard Powder and Paprika. Mix spices in bowl.
Under your skillet or saucepan for the mushrooms, turn on to medium heat. I use a mix of sake, teriyaki sauce, soy sauce, spicy brown mustard, and lime juice. Add this directly to saucepan, then stir in all of the spice mix.
Grab your mushrooms and remove the stems. Place Caps to the side, and stems on a cutting board. Dice the stems up. Once the saucepan starts to boil, add in the stems.
Now while the stems are cooking, I suggest enjoying a nice cold beverage of the relaxing variety since cooking is hard work!
Ok, back to business, grab some mushroom caps. Place them gill side down in the saucepan. Cover. Enjoy drink again for 1 minute.
Minute is up so flip the mushrooms so they are all gill side up. Leave it uncovered so you get that great aroma in your kitchen. Leave them this way until they are spongy and proper cooked, then take off to serve. Mix the stems in with the caps as well. Enjoy.
2012 Samhain/Beltane Eisteddfod Recipes