A simple vegetable dish with a Japanese flavour, Mushrooms with Cucumber is an excellent accompaniment to grilled meats.
It may also, of course, be served as part of a traditional Japanese meal.
6 oz. button mushrooms, wiped clean
1 small cucumber, sliced
2 tablespoons salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons slivered almonds, toasted
Place the mushrooms and cucumber in a colander and sprinkle with the salt. Set aside to degorge for 30 minutes.
Rinse the mushrooms and cucumber under cold running water and pat dry with kitchen paper towels.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the mushrooms and cucumber and, stirring frequently, cook for 2 to 3 minutes, or until they are tender but firm. Stir in the soy sauce and sugar and cook for a further 2 minutes, stirring constantly to coat the vegetables with the sauce.
Remove the pan from the heat. Using a slotted spoon, transfer the mushrooms and cucumber to a warmed serving dish.
Sprinkle over the toasted almonds. Serve at once.