2 tablespoons vegetable oil
3 cloves garlic, minced
1/2 tablespoon dried red chile peppers
1 (8 ounce) can mushrooms, sliced into 1/2 inch strips
1/2 cup chopped onion
1 head cabbage, shredded
1 (8 ounce) bottle regular sake
1 tablespoon garlic powder
1 (10 ounce) can whole tomatoes, drained
2 tablespoons fresh lemon juice concentrate
2 tablespoons sesame seeds
1 pinch ground black pepper
1/2 cup fresh mushrooms, sliced
1 dash Worcestershire sauce
1 teaspoon distilled white vinegar
3 tablespoons grated Parmesan cheese
1 (3 ounce) can sliced fresh mushrooms
In a medium bowl, mix oil, garlic, chile peppers and mushrooms. Place cabbage in a separate small bowl. Sprinkle with onion and half of mushrooms. Mix with cabbage, tomato and lemon juice concentrate. Stir in lemon juice concentrate, vinegar and garlic powder. Cover and refrigerate overnight.
Slice mushrooms into 1/2 inch slices. Heat olive oil in a large saucepan or heavy skillet over medium heat. Saute mushrooms in olive oil until browned. Watch closely; as you cook the mushrooms, they begin to break apart and fall into the pan. Drain excess oil and transfer to a mixing bowl. Stir eggs into skillet and saute over medium heat, stirring constantly, until slightly browned on top.
In a small mixing bowl, combine rice, mushrooms, onions, mushrooms and Worcestershire sauce. Mix thoroughly. Add garlic powder, rice mixture, tomato mixture and mushrooms. Mix together and transfer to a blender or food processor. Remove from blender or processor, blend in cheese, mushrooms, breadcrumbs, Worcestershire sauce and vinegar. Transfer to blender or food processor, and return to a mixing bowl. Gently fold bread into rice mixture. Transfer to saucepan or pot and whisk around until smooth. Whisk in mushrooms and sour cream. Transfer to saucepan and heat, stirring occasionally, until gently simmering.
Return saucepan or pot to a boil and add water to cover. Simmer until most of the water is absorbed, stirring constantly, about 1 hour. Cook until sauce has thickened and thickened and thickened again.
Return pot to a boil and add rice mixture. Transfer it to a large bowl and mix thoroughly with cheese mixture. Stir in mushrooms and adjust seasoning to your taste.
Pour sauce over shrimp, and toss to coat. Serve with sliced fresh mushrooms and grated Parmesan cheese. Garnish with sliced mushrooms and serve over shrimp.
I baked the quinoa and it came out great. We will make this again.