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| Martin Yan's Meat Filled Mushrooms |
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| 6 |
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large raw shrimp, deveined and finely chopped |
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| 4 oz |
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ground meat (pork or beef) |
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| 2 tsp |
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wine |
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| 2 tsp |
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soy sauce |
|
| 1/2 tsp |
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finely minced ginger |
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| 8 |
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large fresh shiitake mushrooms, stems removed |
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| 8 |
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medium white button mushrooms, stems removed |
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| 1 Tbs |
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Cornstarch for dusting |
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| Braising Sauce |
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| 2/3 cup |
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soup stock |
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| 2 Tbs |
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soy sauce |
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| 1 Tbs |
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salted black beans, rinsed and lightly crushed |
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| 3 Tbs |
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sweet rice wine (mirin) |
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| 1 tsp |
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cornstarch |
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| 1 |
Combine shrimp, meat, rice, wine, soy sauce and ginger in a bowl; mix well. Lightly dust mushroom caps with cornstarch. Spread 2 to 3 tablespoons shrimp-meat filling inside each mushroom cap. Place a large non-stick frying pan over medium high heat. |
| 2 |
Add oil, swirling to coat surface. Pan fry filled mushrooms, meat side down, until browned. Pour in braising sauce; cover, reduce heat and simmer for 8 to 10 minutes. Remove cover and continue to cook until sauce is slightly thickened. |
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| Servings: 4 |
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| Recipe Type |
| Appetizer, Main Dish, Meat, Seafood |
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| Recipe Source |
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