Ingredients for 2 servings:

1/4 cup brewed coffee, medium roast

1 1/2 teaspoon soy sauce

1 teaspoon honey

3/4 teaspoon cornstarch

3 tablespoons vegetable oil

10 ounces mushrooms: portobello, cremini or oyster, cut into 2" - 3" pieces

salt and pepper

1/4 cup roasted, unsalted walnuts, chopped plus a few whole

Stir together the coffee, soy sauce, honey and cornstarch in a small skillet.  Bring mixture to a simmer slowly and cook only long enough to lightly thicken.  Take off the heat and reserve.

Heat the oil in a skillet until it shimmers.  Place the mushroom pieces in the hot fat and cook 3 minutes or so on each side, until they are lightly browned.  Season lightly with salt and pepper.

Assembly: Spread the sauce over the surface of two medium-size plates.  Sprinkle the chopped nuts over each plate and place the mushrooms on top.  Garnish with remaining whole walnuts.