1Tablespoonfresh lime juiceor lemon juice in a pinch
¼teaspoongrated garlic
¼teaspoongrated ginger
1teaspoonsriracha
½Tablespoonfish sauce
Zest of ¼ lime
2ozmelted butter, warmed (optional) or room temperature sesame oil
Mushrooms
8ozFresh mushrooms preferably an interesting variety
Instructions
Ponzu Sauce
Combine all ingredients and mix well, put in a container with a tight fitting lid and refrigerate.
Prep and clean mushrooms
Cut the mushrooms into bite sized pieces. The shape can vary depending on the size of your mushrooms. Young buttons, baby bellas or crimini can be cooked whole if small. Trim any stems if necessary to make them look nice.
Wild mushrooms like hen of the woods or cauliflower mushrooms can be pulled into bite-sized pieces. If your mushrooms are wild, make sure to wash and dry them if necessary. Soaking mushrooms is unnecessary.
Steaming
Line a pot with a steamer basket. add water in the pot (about 2 inches) then add the mushrooms.
Put the lid on the pot and turn the heat to high. Bring the water to a boil, then reduce the heat to low and cook for 15 minutes. Keep the mushrooms covered during the cooking process.
Remove the mushrooms and serve on a warm plate with the sauce on the side. Save the mushroom juice in the pot for adding to a soup or sauce.
Eating
Pick up a mushroom using a fork or chopsticks. Dip it into the melted butter or oil if using, then into the sauce, and eat as an appetizer.
Notes
Other Cooking Methods
You can also steam mushrooms using a rice cooker, electric steamer, or by putting them in a pot with an inch or two of water, topping with a lid, and cooking until the mushrooms are wilted.