Preheat oven to 350 F.  Rinse the arame and place it in a medium bowl.  Add enough water to cover and let it soak for 10 minutes, or until reconstituted.  Drain the arame and discard the water.

 

Place the arame in a medium saucepan with the water, sake (if using), and shoyu.  Bring to a boil on high heat, then reduce the heat to medium-low and simmer uncovered for 10 minutes, or until the liquid has cooked away.  Remove the arame from the pan with a slotted spoon and place in a food processor or blender.

 

In a small skillet, heat sesame oil over medium-low heat, then add the onions.  Sauté for 5 minutes or until the onions are translucent.  Add ginger juice and stir well.  Add the sautéed onion and walnut halves to the food processor with the arame.  Blend well, but do not make completely smooth.

 

Fill each mushroom cap with the arame mixture, packing firmly and mounding it until all the mixture is used.  Arrange caps in an oiled baking dish and cover lightly with aluminum foil.  Bake at 350 F for 20 minutes, or until the mushrooms are cooked.  Serve hot, garnished with parsley and lemon wedges.

 

Glenn’s Notes & Variations:

Ginger juice is available in small bottles generally near the spice section.  However, you can also grate ginger, put the pieces in cheesecloth, and squeeze out the juice.  You can chop and add the stems back into the mixture, but the taste will be more subdued.  Throw them in a pot with a stew instead.

 

We use crimini mushrooms rather than button for a richer flaver.

 

Mirin is a sweet rice cooking wine.  You can buy Eden brand (a health food brand) as well as Asian brands.  All of our grocery stores stock it, and it’s usually in the Asian foods section.
 

Variations:
-Substitute mirin for sake.
-Decrease nuts to ½ cup and add ½ cup pitted black olives.
-Use arame mixture as a pate or sandwich spread.
-Instead of button mushrooms, stuff 3 or 4 portabella mushrooms. -To serve, cut into wedges with a sharp knife.