Asian Shiitaki Mushrooms Stuffed With Pork

Think stuffed mushrooms with an Asian twist

In the old days, when you waited for an appointment at the doctor’s office or the hairdresser, you read magazines that were nicely stacked on tables. Today, there are just a few left and you wonder about germs and almost everybody is holding their electric devices playing Words with Friends or whatever. I miss those trashy magazines and still look at them if they are available,  but I also play Scrabble and Words with Friends. Years ago, I found this recipe in one of those magazines and since it was an advertisement for a Sonoma wine, I ripped out the page.  Normally, I ask someone to make me a copy. I found many recipes like this that are part of my cooking repertoire. Personally, I would have never thought of this recipe and the combination of ingredients. It is delicious and has a wonderful flavor with an Asian twist to it. The water chestnuts give it a nice crunch and the ginger goes well with the pork and the shiitake mushrooms. What is there not to like?! The shiitakes act as a little bowl for the pork and is a culinary delight at any party or gathering as an appetizer. Serve it on top of salad with some crusty bread, and you have a delicious lunch or light dinner. ​

I use different sized shiitakes, which I think is nice for different appetites. The dipping sauce gives it a wonderful flavor. I never tried it, but you could substitute button mushrooms for the shiitake ones. ​

Browning the Stuffing

Frying the mushrooms

Bon Appetite

Different sized Mushrooms

The Stuffing

Stuffing the Mushrooms

Print Recipe

Ingredients: 

12-20 shiitake mushrooms 

4 TBS soy sauce
4 TBS rice vinegar
½-1 tbs Siracha chili sauce
5 tsp fresh ginger (minced)
1 lb. or less ground pork 
½  cup minced water chestnuts 
2 scallions (thinly sliced)
1 TBS cornstarch
1 large garlic (minced) 
1 ½ tbs salt 
½ tbs pepper
1 TBS vegetable oil

Directions:
Preheat the oven to 425°.

For the dipping sauce, mix the soy sauce, rice vinegar, chili sauce and 3 tsp of the ginger in a bowl.

Clean the mushrooms and take the stems off. I freeze the stems for making homemade broth. In a bowl, mix the pork with the water chestnuts, scallions, cornstarch, garlic, salt, pepper and the remaining 2 teaspoons of ginger. Fill the mushroom caps with the pork mixture. In a very large, ovenproof non-stick skillet, heat the oil. Add the mushrooms, pork side down and cook until browned, about 3 minutes. Turn and cook for one minute. Transfer the skillet to an oven and bake for about 7 minutes or until the pork is cooked. Serve with the dipping sauce. 

Guten Appetit!
Recipe by Grace Parisi 
by©Sunnycovechef