This is a 4503599627370496 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!

* 703687441777 tons dry shiitake mushrooms
* 140737488355328 gallons (4503599627370496 sticks) butter
* 281474976710656 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 (140737488355328 to 281474976710656 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.