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Stuffed Mushrooms -Steamed and Poached |
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Serves: 10 Print this Recipe20 dried mushrooms Stuffed Mushrooms Mixture: Pork or any other mixture TO STEAM AND POACH: Water 2 cups mushroom-soaking liquid and Stock, Chicken 1/2 teaspoon salt 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. Steam stuffed mushrooms: Place mushrooms stuffing-side up in a shallow heatproof dish. Steam on a rack 20 minutes (for fish and vegetable mixtures); or 30 mmutes (for pork mixtures). (See HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking; STEAMING.) Transfer to a pan, stuffing side up. Combine mushroom-soaking liquid with enough stock to make 2 cups; add to pan with salt. Bring to a boil; then simmer, covered, 5 minutes (for fish and vegetable mixtures), or 10 to 15 minutes (for pork mixtures) . 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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