Chinese Black Mushrooms Stuffed With Shrimp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Taste4 | 4 | Servings |
INGREDIENTS
| 12 | Dried Chinese black | |
| mushrooms | ||
| === MUSHROOM SEASONINGS === | ||
| 2 | T | Mushroom soaking liquid |
| 2 | T | Soy sauce |
| 2 | T | Rice wine |
| 2 | t | Toasted sesame oil |
| 1/2 | t | Sugar |
| 2 | Scallions, smashed | |
| 3 | Gingerroot, smashed | |
| === SHRIMP SAUCE === | ||
| Mushroom steaming liquid | ||
| 1/2 | c | Chicken broth |
| 1 | T | Rice wine |
| 2 | t | Cornstarch |
| 1 | t | Salt |
| 3/4 | lb | Medium shrimp, shelled |
| deveined | ||
| === SHRIMP SEASONINGS === | ||
| 2 | t | Rice wine |
| 2 | t | Toasted sesame oil |
| 1/2 | Egg white | |
| 1 | t | Minced gingerroot |
| 4 | t | Cornstarch, plus extra |
| For stuffing | ||
| 1 | T | Peanut oil |
| 2 | t | Minced gingerroot |
| 2 | t | Minced garlic |
| 1 | lb | Fresh watercress, trimmed of |
| tough | ||
| Stems and washed | ||
| === WATERCRESS SEASONINGS | ||
| === | ||
| 2 | T | Chicken broth |
| 1 | T | Rice wine |
| 1 | t | Toasted sesame oil |
INSTRUCTIONS
Rinse dried mushrooms and soak them in hot water to cover for 20 minutes. Drain, reserving 2 tablespoons soaking liquid. Remove and discard stems; place caps in a small heatproof bowl. Add mushroom seasonings, toss lightly and place bowl in a bamboo steamer tray. Fill a wok with hot water level with bottom of steamer tray, place steamer in wok and steam over high heat, 15 minutes. Let mushrooms cool, then strain liquid into a bowl, discarding scallions and gingerroot. Stir in shrimp sauce ingredients and set aside. Rinse shrimp, drain thoroughly, place in a clean dish-towel and squeeze out as much liquid as possible. In a food processor or with 2 knives mince shrimp to a paste; transfer to a mixing bowl. Add shrimp seasonings, stirring vigorously in one direction to combine evenly. Sprinkle inside of mushroom caps with cornstarch and generously spoon in shrimp paste. Smooth tops with a spoon dipped in water and place on a lightly-greased heat-proof plate. As in previous step, steam plate in bamboo steamer tray, 7 minutes. Remove from wok and keep warm. Dry wok, reheat over high heat, add tablespoon of oil and heat until nearly smoking. Add minced garlic and ginger and stir-fry 5 seconds. Add watercress, toss lightly to coat and add watercress seasonings; toss briefly until watercress wilts. Spoon watercress around outer edge of a warmed platter; arrange stuffed mushrooms in center of platter and keep warm. To hot wok add shrimp sauce, stir until hot and thickened, pour over mushrooms and serve immediately. This recipe yields 4 to 6 servings, as part of a Chinese-style dinner. Cuisine: "Chinese" Source: "TASTE with David Rosengarten - (Show # TS-4667) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-02-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 194
Calories From Fat: 93
Total Fat: 10.5g
Cholesterol: 107.2mg
Sodium: 1503.1mg
Potassium: 896.1mg
Carbohydrates: 15.3g
Fiber: 1.4g
Sugar: 2.5g
Protein: 18.2g