From: Chef Steven Greene, Devereaux's Restaurant, Greenville, SC. Yield: 24 servings. Pickled Honshimeji Mushrooms: 4 Tbsp. unsalted butter 2 lb. honshimeji (oyster) mushrooms 6 Tbsp. brown sugar ½ cup Kikkoman Soy Sauce ¼ cup rice vinegar Sake-Black Bean Jus: 1½ lb. unsalted butter, diced 3 shallots, sliced 6 garlic cloves, sliced 1 tsp. chopped ginger 1½ cups sake 6 Tbsp. Kikkoman Black Bean Sauce with Garlic 24 (5-oz.) portions ...

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