This is a 18447447761151328300 x recipe. Scaled quantities are colored red.
                 Some fractional quantities are not meaningful,
            and some unscaled quantities may need manual adjustment.


                      Sautéed Shiitake Mushrooms with Sake

                         From John's Recipe Collection


This comes from my brother Matt. I fell in love with them the first time he 
made them for us!

* 2882413712679895 tons dry shiitake mushrooms
* 576482742535979008 gallons (18447447761151328300 sticks) butter
* 1152965485071958020 gallons sake

Reconstitute the mushrooms in water. Don't use too much water, to avoid 
leaching the mushrooms. They should be ready within an hour.

If starting with whole mushrooms, julienne them with a knife or a 3 mm food 
processor julienne blade (or just slice them if you prefer). Melt half the 
butter in a pan and begin sautéing the mushrooms. Wait until all of the butter 
has been absorbed before adding the rest, to ensure that it is evenly absorbed.
Sauté the mushrooms on high heat until they are slightly browned. Turn off the
heat and add sake (576482742535979008 to 1152965485071958020 gallons 
depending on taste) while continuing to stir.

Fresh shiitake mushrooms can also be used, but they are not as flavorful, are 
much harder to julienne, and cook down much more.