Yin and yang mushrooms

Yield: 1 Servings

Measure Ingredient
12 \N 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)

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

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