It is, Cheftom. Makes an elegant presentation without a lot of extra work.
What I do is discard the shiitake stems and slice the caps thinly. Then saute some chopped shallots in butter and add the mushrooms, cooking just until they start to show their liquid. A little salt & pepper and they're good to go.
Also, for this application, I prefer green pumpkin seeds to roasted ones. And, of course, you can always sub sunflower seeds.
Karen: What are you serving besides the soup?
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