Steamed Mushrooms Recipe

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Steamed Mushrooms Ingredients

8 dried jyo black mushrooms
8 large button mushrooms
2 cup stock
1 piece star anise
1/2 tsp sichuan peppercorns

SAUCES

1/2 cup plum sauce
1 tbsp warm water
2 tbsp dry mustard
3 tbsp water
1/2 tsp white vinegar
1 tsp thin soy sauce

FILLING

1 lb fatty pork shoulder
1/2 tsp cornstarch
1 tsp water
1 tsp oyster sauce
1 tsp dark soy sauce
1/4 tsp black pepper
2 green onions, minced
1/4 tsp fresh ginger, minced
1 tsp chinese parsley, minced

A Recipe for
Steamed Mushrooms

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This is a recipe for Steamed Mushrooms from the recipe cookbook of Recipes-to-go (Asian)

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Steamed Mushrooms

When one has tasted watermelon he knows what the angels eat.
Mark Twain

Steamed Mushrooms Directions

Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1
hour. Add star anise and peppercorns to stock. Stew button mustrooms
in stock for 30 minutes; remove from stock; discard mushroom stems.
Strain stock for use in another dish. Mix plum sauce with warm water
in dip saucer, cover & reserve. Make a paste of dry mustard & water;
cover & let marry for 30 minutes; then add white vinegar & thin soy
sauce.

Filling: Finely chop pork shoulder. Mix cornstarch & water; add
oyster sauce, soy sauce & black pepper. Add chopped pork; work with
your fingers into thick mixture. Add onions, ginger & Chinese
parsley. Allow filling to stand in covered bowl for 30 minutes. Mound
about 1 1/2 teaspoons of filling on each mushroom. Arrange on serving
plate.

Steaming: In steamer, bring water to rapid boil first; steam "jyo"
mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you
plan to reheat before serving, steam for 5 minutes less, then reheat
for 10 minutes.

Serves: 8

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Steamed Mushrooms Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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