Stuffed Shiitake Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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i saw this recipe and drooled!!! it can be gluten free by using a GF soy sauce...the recipe is from From Food & Wine Recipe By: Grace Parisi Ingredients:
• 2 tablespoon(s) soy sauce |
• 2 tablespoon(s) rice vinegar |
• 1/2 teaspoon(s) asian chili-garlic sauce |
• 4 teaspoon(s) minced fresh ginger |
• 1 pound(s) ground pork |
• 1/2 cup(s) minced water chestnuts |
• 2 scallions, thinly sliced |
• 1 tablespoon(s) cornstarch |
• 1 large garlic clove, minced |
• 1 1/2 teaspoon(s) kosher salt |
• 1/2 teaspoon(s) white pepper |
• 12 3-inch shiitake mushrooms with rounded caps, stemmed |
• 2 tablespoon(s) vegetable oil |
Directions:
1. Preheat the oven to 425°F.
2. In a small bowl, blend the soy sauce, vinegar, chili sauce and 2 teaspoons of the ginger.
3. In a large bowl, gently mix the pork with the water chestnuts, scallions, cornstarch, garlic, salt, pepper and the remaining 2 teaspoons of ginger.
4. Fill the mushroom caps with the pork mixture.
5. In a very large, ovenproof nonstick skillet , heat the oil.
6. Add the shiitake, pork side down, and cook over high heat until browned, 3 minutes. Turn and cook for 1 minute.
7. Transfer the skillet to the oven and bake for 7 minutes, or until the pork is cooked.
8. Serve with the dipping sauce.
9. ++++++++++++++++++++++++++++++++++++++++
10. Wine Recommendation: A fruity rosé sparkling wine will complement the Asian flavors here.
11. Choose the bargain nonvintage Roederer Estate Brut Rosé from California .
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