Asian Stuffed Mushrooms Sallye Food

CHINESE STYLE STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
• In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

ASIAN STUFFED MUSHROOMS (SALLYE)

Steps:

• 1. TIP: Pick mushrooms that are about 1-1/2 inches in diameter, since they shrink during cooking.
• 2. Gently wipe mushrooms clean with damp paper towel and remove stems (you can save them to use in another dish)
• 3. Finely mince prawns and place in mixing bowl. Finely mince water chestnuts and add to mixing bowl.
• 4. Add ground pork, soy sauce, sherry, sugar, salt and cornstarch to mixing bowl. Mix ingredients together by hand or with wooden spoon until well blended.
• 5. Stuff each mushroom with about 1 teaspoon of meat mixture. Use all of the mixture.
• 6. In large heavy skillet, heat 2 teaspoon oil over medium high heat. Place stuffed mushrooms in a single layer in skillet with stuffed side up.
• 7. Brown for one minute. Turn heat down to low and add 1/2 cup stock to the skillet. Cover and simmer for 8 to 10 minutes, adding more stock if necessary.
• 8. Remove cover; there should be about 1/4 cup stock left in the skillet. Add oyster sauce to stock, then baste each mushroom with stock/sauce liquid. When sauce thickens, mushrooms are ready to be served.
• 9. Insert toothpicks when serving as an appetizer.

PANKO STUFFED MUSHROOMS - ASIAN STYLE

Steps:

• Preheat the oven to 350°F.
• Remove the stems from the mushrooms.
• Chop up the stems and two(2) of the whole mushrooms and set them aside.
• Preheat a large skillet over medium heat. Pour in the peanut oil and sauté the chopped mushroom for about 3 minutes, until some moisture has released.
• Add the diced water chestnuts or daikon and cook for 5 more minutes, stirring often. Add the garlic and cook for a minute longer.
• At this point, lots of moisture should be released from the mushrooms.
• Add the rice wine vinegar or mirin, salt, and white pepper, and cook for about 2 minutes.
• Turn off the heat and add the panko in 1/2-cup batches and stir, alternately adding the sesame oil until all the bread crumbs are moist.
• If needed, add a coiple tbsp of water if panko seems overly dry.
• The mixture should be crumbly but, when you press some between your fingers, it should hold together.
• Mix in the scallions and adjust the salt to taste.
• Grease a baking sheet with a little sesame oil.
• Stuff each mushroom with the filling and place on the baking sheet.
• To stuff them, place a little of the filling into the mushroom crevice and then add another tablespoon on top of that, pressing firmly to form a mound.
• Bake for 20 minutes.
• To serve, sprinkle the toasted sesame seeds over the mushrooms and drizzle with a little sesame oil, if desired.
• Garnish with extra chopped scallions.

STUFFED CHINESE MUSHROOMS

Steps:

• Set oven control to broil. Remove stems from mushroom caps; set stems aside. Place mushroom caps, stem sides down, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Broil with tops about 4 inches from heat about 8 minutes or until mushrooms begin to release moisture. Remove mushrooms from pan; drain on paper towels. Finely chop mushroom stems.
• Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add onion, gingerroot, garlic and sherry. Cook about 6 minutes, stirring frequently, until onion is tender. Stir in chopped mushroom stems and remaining ingredients. Heat through.
• Place mushroom caps, stem sides up, in ungreased jelly roll pan. Spoon shrimp mixture into caps, mounding slightly. Spray lightly with nonstick cooking spray. Broil with tops 4 inches from heat about 5 minutes or until shrimp mixture is light brown.

PLUM-GLAZED STUFFED SHIITAKE MUSHROOMS

Steps:

• Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.)
• Preheat oven to 400°F. Bake mushrooms until sausage is cooked through, about 15 minutes. Transfer to large platter. Sprinkle with chives.