asian stuffed mushrooms (sallye)

How To Make asian stuffed mushrooms (sallye)

• 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.
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