Steamed mushrooms

8 servings

Ingredients

QuantityIngredient
8Dried \"jyo\" black mushrooms
8Large button mushrooms
2cupsStock
½cupPlum sauce
1tablespoonWarm water
2tablespoonsDry mustard
1poundsFatty pork shoulder
½teaspoonCornstarch
1teaspoonWater
1teaspoonOyster sauce
1teaspoonDark soy sauce
1Piece star anise
½teaspoonSichuan peppercorns
3tablespoonsWater
½teaspoonWhite vinegar
1teaspoonThin soy sauce
¼teaspoonBlack pepper
2Green onions, minced
¼teaspoonFresh ginger, minced
1teaspoonChinese parsley, minced

Directions

SAUCES

FILLING

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 1½ 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.