ASIAN STUFFED MUSHROOMS (SALLYE)

sallye bates

By
@grandedame

A Super Bowl party treat. Easy to make, delicious to eat.

Easy recipe to double for larger crowds.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Allow 3 mushrooms per person
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

24 TO 30 medium
mushrooms (your choice)
1 c
lean ground pork
4 to 6 medium
cooked peeled and deveined prawns
6-8
water chestnuts finely chopped
1 Tbsp
dark soy sauce
1 Tbsp
sherry
1/2 tsp
salt
1/2 tsp
sugar
1 tsp
cornstarch
2 tsp
olive oil
1/2 c
chicken stock
4 to 5 Tbsp
oyster sauce

Step-By-Step

1TIP: Pick mushrooms that are about 1-1/2 inches in diameter, since they shrink during cooking.
2Gently wipe mushrooms clean with damp paper towel and remove stems (you can save them to use in another dish)
3Finely mince prawns and place in mixing bowl.
Finely mince water chestnuts and add to mixing bowl.
4Add ground pork, soy sauce, sherry, sugar, salt and cornstarch to mixing bowl.

Mix ingredients together by hand or with wooden spoon until well blended.
5Stuff each mushroom with about 1 teaspoon of meat mixture. Use all of the mixture.
6In large heavy skillet, heat 2 teaspoon oil over medium high heat.

Place stuffed mushrooms in a single layer in skillet with stuffed side up.
7Brown 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.
8Remove 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.
9Insert toothpicks when serving as an appetizer.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Diabetic, Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy