Post by latinchef on Aug 24, 2002 23:37:14 GMT -6
Japanese Stuffed Mushrooms
Yield: 6 Servings
Ingredients
1 Inch cube fresh ginger
1 Egg (medium)
10 oz Chicken, skinned, minced
3 Blades fresh chives
Or 1 spring onion, chopped
Freshly ground black pepper
18 Large well formed mushrooms
1 tb Vegetable oil
6 tb Japanese soy sauce (shoyu)
2 tb Distilled white vinegar OR
3 tb Japanese rice vinegar
Instructions
Peel the ginger and grate it finely. Collect it all on your fingertips.
Hold it over a bowl and squeeze out the juice. Discard the ginger pulp,
keeping the juice. Break the egg into the same bowl and beat it lightly.
Add the minced chicken and black pepper to taste. Fienely chop about 2
teaspoons of fresh chives or spring onion and add to the stuffing. Mix
gently. Gently break of the mushroom stems. Wipe the mushroom caps with
damp kitchen paper. Stuff each mushroom cavity with a heaped teaspoon of
the chicken mixture, flattening out the top. Put the oil into a large
non-stick frying pan and set it over a medium-high heat. When it is hot,
put in the mushroom caps, stuffed side down. Cook for 4-5 minutes or until
lightly browned. Turn the cups over and turn the heat down to medium.
Cover the pan and cook for 3-4 minutes. Meanwhile mix the soy sauce and
vinegar in a bowl. Put three caps on to each of six individual salad
plates, stuffed side up. Spoon an equal amount of sauce over each plate of
mushrooms. Serve hot with english mustard to dip in.
Yield: 6 Servings
Ingredients
1 Inch cube fresh ginger
1 Egg (medium)
10 oz Chicken, skinned, minced
3 Blades fresh chives
Or 1 spring onion, chopped
Freshly ground black pepper
18 Large well formed mushrooms
1 tb Vegetable oil
6 tb Japanese soy sauce (shoyu)
2 tb Distilled white vinegar OR
3 tb Japanese rice vinegar
Instructions
Peel the ginger and grate it finely. Collect it all on your fingertips.
Hold it over a bowl and squeeze out the juice. Discard the ginger pulp,
keeping the juice. Break the egg into the same bowl and beat it lightly.
Add the minced chicken and black pepper to taste. Fienely chop about 2
teaspoons of fresh chives or spring onion and add to the stuffing. Mix
gently. Gently break of the mushroom stems. Wipe the mushroom caps with
damp kitchen paper. Stuff each mushroom cavity with a heaped teaspoon of
the chicken mixture, flattening out the top. Put the oil into a large
non-stick frying pan and set it over a medium-high heat. When it is hot,
put in the mushroom caps, stuffed side down. Cook for 4-5 minutes or until
lightly browned. Turn the cups over and turn the heat down to medium.
Cover the pan and cook for 3-4 minutes. Meanwhile mix the soy sauce and
vinegar in a bowl. Put three caps on to each of six individual salad
plates, stuffed side up. Spoon an equal amount of sauce over each plate of
mushrooms. Serve hot with english mustard to dip in.