Servs: 4 Prep:
We adapted this recipe from Big Bowl Noodles and Rice, by Bruce Cost with Matt McMillin (HarperCollins).<P> Cost likes to stuff dried black Asian"flower" mushrooms. Because these can be expensive and hard to find, we asked if we could try fresh shiitake mushrooms instead. Cost agreed, and we loved the results. <P> Look for shiitakes with caps that have rounded edges to better hold the stuffing.<P> Active time: 25 min Start to finish: 1 hr
- add 1 tablespoon soy sauce
- add 1/2 tablespoon minced peeled fresh ginger
- add 1 1/2 tablespoons Asian sesame oil 16 (1 1/2-inch-wide) fresh shiitake mushrooms, stems discarded<B> For sauce </b>
- add 1 tablespoon oyster sauce
- add 1/2 tablespoon minced garlic
- add 1/2 cup dried porcini mushrooms (1/2 oz)
- add 5 oz ground pork
- add 1/4 cup finely chopped rinsed canned water chestnuts
- add 4 oz halibut fillet, skinned, and fish finely chopped
- add 1 1/4 cups hot water<B> For stuffing </b>
- add 1/2 cup thinly sliced scallions
- add 1 teaspoon minced peeled fresh ginger
- add 1 tablespoon cornstarch, plus 1 teaspoon for dusting shiitake caps
- add Reserved porcini liquid
- add 1 1/2 tablespoons Chinese rice wine or medium-dry Sherry
- add 1/4 teaspoon kosher salt
- add 3/4 teaspoon sugar
- add 5 oz shrimp, shelled, deveined, and finely chopped
- add 2 tablespoons peanut or vegetable oil
- Soak porcini in hot water in a glass measure until softened, about
- 30 minutes. Pour liquid through a paper towel–lined sieve into a small bowl to remove grit. Discard solids.
- Make stuffing and fill caps:
- Put stuffing ingredients in a bowl
- and stir together in one direction with your hand until well blended.
- Arrange shiitake caps, smooth sides down and close together, on a work surface. Put 1 teaspoon cornstarch in
- a fine sieve, then dust tops of mushrooms. (This will help stuffing adhere.) Stuff shiitake caps with shrimp mixture, packing gently.
- Make sauce and braise mushrooms:
- Stir together porcini liquid, oyster and soy sauces, salt, and sugar and reserve.
- Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add mushrooms, stuffing sides down, and cook until golden brown on bottom, about 2 minutes. Carefully turn mushrooms over and cook 2 minutes more.
- Add ginger and garlic to pan (between mushrooms) and cook
- 1 minute. Pour in reserved sauce mixture and bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 3 minutes.
- Transfer mushrooms to 4 small plates and keep warm. Boil sauce, stirring occasionally, until thickened, 3 to 4 minutes and spoon over mushrooms.