Asian Shiitake Mushrooms Stuffed with Pork
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.
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 |