Instructions:

Yield: 4 servings

1 lb Portobello, cremini or button mushrooms
1 tbsp Olive oil
1 1/2 tbsp Soy sauce
2 ea Scallions, chopped
1 tbsp Sesame seeds roasted and ground

1. Remove and discard the sandy ends of the mushroom stems. Wash the mushrooms under a light spray of cold water. Chop the mushroom caps and stems.

2. Place a wok or large cast-iron skillet over high heat for 1 minute. Add the oil around the sides of the wok or pan, then turn the heat to medium. Add the chopped mushrooms and stir-fry until they give up their juices, about 5 minutes. If the mushrooms are browning too fast, lower the heat.

3. Add the soy sauce. Turn the heat to low and simmer for 2 minutes.

4. Remove wok or skillet from the heat, add the scallions, and stir. Sprinkle with the sesame seeds. Serve hot.