ASIAN STUFFED MUSHROOMS (SALLYE)
By
sallye bates
@grandedame
7
A Super Bowl party treat. Easy to make, delicious to eat.
Easy recipe to double for larger crowds.
Easy recipe to double for larger crowds.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
Allow 3 mushrooms per person
Prep:
10 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
24 TO 30 mediummushrooms (your choice)
-
1 clean ground pork
-
4 to 6 mediumcooked peeled and deveined prawns
-
6-8water chestnuts finely chopped
-
1 Tbspdark soy sauce
-
1 Tbspsherry
-
1/2 tspsalt
-
1/2 tspsugar
-
1 tspcornstarch
-
2 tspolive oil
-
1/2 cchicken stock
-
4 to 5 Tbspoyster sauce
How to Make ASIAN STUFFED MUSHROOMS (SALLYE)
- TIP: Pick mushrooms that are about 1-1/2 inches in diameter, since they shrink during cooking.
- Gently wipe mushrooms clean with damp paper towel and remove stems (you can save them to use in another dish)
- Finely mince prawns and place in mixing bowl.
Finely mince water chestnuts and add to mixing bowl. - 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. - Stuff each mushroom with about 1 teaspoon of meat mixture. Use all of the mixture.
- 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. - 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. - 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. - Insert toothpicks when serving as an appetizer.
About ASIAN STUFFED MUSHROOMS (SALLYE)
Course/Dish: Other Side Dishes, Meat Appetizers
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Diabetic, Dairy Free
