ASIAN STUFFED MUSHROOMS (SALLYE)

ASIAN STUFFED MUSHROOMS (SALLYE) image

Provided by sallye bates

Time 25m

Number Of Ingredients 12

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24 TO 30 medium mushrooms (your choice)
1 c lean ground pork
4 to 6 medium cooked peeled and deveined prawns
6-8 water chestnuts finely chopped
1 Tbsp dark soy sauce
1 Tbsp sherry
1/2 tsp salt
1/2 tsp sugar
1 tsp cornstarch
2 tsp olive oil
1/2 c chicken stock
4 to 5 Tbsp oyster sauce

Steps:

1. TIP: Pick mushrooms that are about 1-1/2 inches in diameter, since they shrink during cooking.
2. Gently wipe mushrooms clean with damp paper towel and remove stems (you can save them to use in another dish)
3. Finely mince prawns and place in mixing bowl. Finely mince water chestnuts and add to mixing bowl.
4. Add ground pork, soy sauce, sherry, sugar, salt and cornstarch to mixing bowl. Mix ingredients together by hand or with wooden spoon until well blended.
5. Stuff each mushroom with about 1 teaspoon of meat mixture. Use all of the mixture.
6. In large heavy skillet, heat 2 teaspoon oil over medium high heat. Place stuffed mushrooms in a single layer in skillet with stuffed side up.
7. Brown for one minute. Turn heat down to low and add 1/2 cup stock to the skillet. Cover and simmer for 8 to 10 minutes, adding more stock if necessary.
8. Remove cover; there should be about 1/4 cup stock left in the skillet. Add oyster sauce to stock, then baste each mushroom with stock/sauce liquid. When sauce thickens, mushrooms are ready to be served.
9. Insert toothpicks when serving as an appetizer.