Mushrooms with Cucumber

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.