Asian Stuffed Mushrooms Sallye Recipes

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.

Steps:

• In a large saucepan combine 6 cups water with the lemon juice, add the mushroom caps, and bring the liquid to a boil. Simmer the mushroom caps for 6 minutes, transfer them to paper towels, and let them drain. (Blanching the mushroom caps will prevent them from wrinkling while they are baking.)
• In a skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels, and let it drain. Pour off all but 1 1/2 tablespoons of the fat from the skillet, in the remaining fat cook the onion, the garlic and the mushroom stems over moderately low heat, stirring, until the vegetables are softened, and add the soy sauce, the sesame seeds, 1/2 cup of the bread crumbs, the bacon, crumbled, and pepper to taste. Cook the mixture,stirring, for 1 minute, or until it is slightly dry, divide it among the mushroom caps, mounding it, and transfer the stuffed mushrooms to a jelly-roll pan. (The mushrooms may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled.)
• Sprinkle the remaining 1 tablespoon bread crumbs over the mushrooms and bake the mushrooms in the middle of a preheated 325°F oven for 7 minutes, or until the filling is heated through. To make the filling crisper the cooked mushrooms may be put under a preheated broiler about 4 inches from the heat for 1 minute. Garnish the mushrooms with the scallion.

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.

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.

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.