Stuffed Shiitake Mushrooms

recipe
This traditional dish from central China is sometimes made by stuffing cucumbers instead of mushroom caps. If you don't find ground chicken at the store, you can grind raw, boneless, skinless chicken in a food processor. Replace the shrimp and chicken with tofu for a great vegetarian version. Although we cooked the mushrooms on a pie plate in a wok, a bamboo steamer would also work well.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 262
Caloriesfromfat 23 %
Fat 6.6 g
Satfat 0.8 g
Monofat 2.3 g
Polyfat 2 g
Protein 16.6 g
Carbohydrate 36.9 g
Fiber 5.7 g
Cholesterol 65 mg
Iron 2.6 mg
Sodium 427 mg
Calcium 76 mg

Ingredients

1/4 cup chopped green onions
3 tablespoons dry-roasted peanuts
1 tablespoon grated peeled fresh ginger
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
2 teaspoons cornstarch
1 teaspoon dark sesame oil
1/2 teaspoon curry powder
2 garlic cloves, minced
6 ounces large shrimp, peeled, deveined, and chopped
4 ounces ground chicken
16 medium shiitake mushroom caps
4 cups water
1 1/3 cups thinly sliced English cucumber
1 1/3 cups thinly sliced carrot

Preparation

Combine the first 11 ingredients in a food processor; process until mixture forms a paste. Spoon about 1 1/2 tablespoons mixture evenly into each mushroom cap. Arrange mushrooms in a 10-inch pie plate.

Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 6 minutes or until filling is done. Wearing oven mitts, carefully remove pie plate from wok.

Arrange 1/3 cup cucumber and 1/3 cup carrot around edge of each of 4 plates; arrange 4 stuffed mushrooms in center of each plate.

Note:

Ying Chang Compestine,

May 2005
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