I found a recipe for Japanese simmered mushrooms. Originally the recipe calls for matsutake mushrooms; however these are available only in Japan (to my knowledge) and even in Japan they're only available during certain times of the year. When they are, they're very pricy.
What can I use as a substitute? In the original recipe, you just combine all your sauce ingredients in a saucepan, bring them to a boil, then add your mushrooms whole and let them simmer covered.
I was thinking of using a combination of whole shiitake and baby portobellos. Advice and input regarding this would be much appreciated. Thank you!
Below is the original recipe:
20 fresh matsutake mushrooms
2/3 cup good-quality sake
4 tablespoons dark soy sauce
2 1/2 tablespoons Mirin
2 1/2 tablespoons sugar
Clean the mushrooms with a mushroom brush.
In a saucepan, combine the sake, soy sauce, mirin and sugar and bring to a boil. Reduce to a simmer and add the mushrooms. Simmer for 7 minutes. Removemushrooms and use in a salad immediately or with grilled meats.