2 pounds of assorted mushrooms ( shitake, maitake, bunapi, bunashimeji, nameko)
1 Tbl olive oil
2 tsp minced ginger
2 cloves minced garlic
1 Tbl sake, plus an additional ¼ cup sake for deglazing the sauté pan
2 Tbl mirin
2 Tbl soy sauce
2-3 scallions, thinly sliced
Gently brush any dirt off of the mushrooms. Remove the stems from the shitake mushrooms, reserving them for stock, and cut the caps in half. Set aside.
With the other mushrooms, leave the stem end on and break off medium sized clumps. Set aside.
In large skillet over medium high heat, place the mushrooms in the pan without any oil. Lightly season with salt and pepper. Cook 5 minutes or so till they start to release some liquid. Don’t move them around too much, letting them brown a bit.
Add in olive oil, garlic and ginger and reduce the heat. Gently cook 8-10 minutes longer until the mushrooms soften up. Deglaze the pan with ¼ cup sake and when it has almost evaporated, toss in the minced scallions. Cook 2 minutes more and remove the pan from the heat. Place the mushrooms in a serving dish and toss with the mixture of 1 Tbl sake and 2 Tbl mirin and 2 Tbl soy sauce.