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Stuffed Mushrooms -Braised |
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Serves: 10 Print this Recipe20 dried mushrooms Stuffed Mushrooms Mixture: Pork or any other mixture TO BRAISE: 3 tablespoons oil 1 cup Stock, Chicken, favorite stock or mushroom-soaking liquid 1/2 teaspoon salt Dash pepper 1 1/2 tablespoons oyster sauce Pinch sugar 1. Soak 20 dried mushrooms. Squeeze dry. (Reserve soaking liquid for soups or sauces.) Cut off stem ends and discard. 2. Prepare any of the Stuffed Mushrooms Mixtures. 3. Sprinkle a pinch of cornstarch into each mushroom cap. Form stuffing mixture into 20 small balls. Place one in each cap, then flatten. 4. Braise stuffed mushrooms: Heat oil. Add mushrooms, stuffing side down and brown lightly. Add stock or mushroom-soaking liquid, salt and pepper, and simmer, covered, 10 minutes. Stir in oyster sauce and sugar; cook 5 minutes over high heat, basting constantly. Arrange decoratively on a platter. (You may, if you wish, thicken liquids with a cornstarch paste and pour over.) Serve garnished with minced Chinese parsley. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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