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.


Featured Pinch Tips Video

Rating:

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

Directions Step-By-Step

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.

About this Recipe

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