Shiitake With Shrimp And Pork Filling

Shiitake With Shrimp And Pork Filling
Shiitake With Shrimp And Pork Filling

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces large fresh shiitake mushrooms stems removed

  • Cornstarch for dusting

  • 2/3

    cup vegetable or chicken broth

  • 2

    tablespoons soy sauce divided

  • 1

    tablespoon salted black beans rinsed, and lightly crushed

  • 1/4

    cup sweet rice wine (mirin) divided

  • 1

    teaspoon cornstarch

  • 4

    ounces shelled shrimp minced

  • 4

    ounces ground pork or beef

  • 1/2

    teaspoon minced fresh ginger

  • 1

    tablespoon vegetable oil

Directions

Lightly dust insides of shiitake caps with cornstarch. To make braising sauce: In a small bowl, combine vegetable broth, 1 1/2 tablespoons of the soy sauce, salted black beans, 3 tablespoons of the sweet rice wine and the cornstarch; set aside. To make shrimp filling: In a medium-sized bowl, combine shrimp, pork, remaining 1 tablespoon of the rice wine, remaining 1/2 tablespoon of the soy sauce, and ginger; mix well. Spread 2 to 3 teaspoons shrimp-pork filling inside each mushroom cap. Over medium-high heat, heat a large frying pan; add oil. Fry mushrooms, filling-side down, until browned, about 4 minutes. Add reserved braising sauce; cover, reduce heat and simmer until filling is cooked and shiitake are tender, about 8 minutes; remove cover. Cook until sauce thickens slightly, about 2 minutes. This recipe yields 4 servings.

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