ASIAN STUFFED MUSHROOMS (SALLYE)

1
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

How to Make ASIAN STUFFED MUSHROOMS (SALLYE)

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.

Printable Recipe Card

About ASIAN STUFFED MUSHROOMS (SALLYE)

Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Diabetic Dairy Free



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