In a small bowl, combine the garlic, ginger,
and tahini. Stir in the tamari, sesame oil, brown sugar, and sake,
blending well.
Place the mushroom caps in a shallow bowl. Add the marinade, turning
to coat the mushrooms, and let stand for 15 to 30 minutes, turning
once.
Heat the peanut oil in a large skillet over medium-high heat. Add
the mushrooms (reserve the marinade) and sear, turning once, until
well browned and slightly softened, about 5 minutes.
Cut each mushroom on a slight angle into 1/4-inch thick slices. Place
a serving of hot mashed potatoes on each of four dinner plates. Fan
out the mushroom slices over the potatoes.
Meanwhile, heat the reserved marinade in a small saucepan. Drizzle
a little of it around the edges of each plate and serve hot.
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