Yin and yang mushrooms
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Pieces Chinese black mushrooms steamed | |
| 1 | tablespoon | Extra virgin olive oil |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Chopped shallots |
| 1 | teaspoon | Ginger |
| 1 | teaspoon | Soy sauce |
| 1 | tablespoon | Brown sugar |
| 12 | larges | Mushroom caps |
| 4 | ounces | Chicken broth |
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Chopped cilantro |
| 1 | tablespoon | Chopped scallions (green part only) |
Directions
Chop the Chinese black mushrooms. In a large skillet over medium high heat, saute the chopped black mushrooms in the extra virgin olive oil. Add the butter, shallots, ginger, soy sauce and brown sugar. Cook for 2 minutes, stirring occasionally. Stuff the mushroom caps with mixture. In a roasting pan put in chicken stock and stuffed mushrooms and roast in a 350 degree oven for about 10 minutes or until tender. Pour the roasting liquid in a small sauce pan and reduce by half. Add oyster sauce and chopped cilantro.
Spoon sauce over mushrooms and serve immediately. Garnish with chopped scallions. Yield: 4 servings
Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97