| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chinese | Tvfn | 4 | Servings | |
INGREDIENTS
| 1/4 | lb | Regular mushrooms |
| 1/4 | lb | Shiitake mushrooms |
| 1/4 | lb | Portobello mushrooms |
| 1/4 | lb | Oyster mushrooms |
| 1 | tb | Sesame oil |
| 1 | ts | Chopped shallots |
| 1 | ts | Chopped garlic |
| 1 | tb | Chopped parsley |
| 1 | tb | Chopped ginger |
| Salt and pepper to taste | ||
| 8 | lg | Napa cabbage leaves |
INSTRUCTIONS
Clean and slice all mushrooms into 1/2-inch pieces. Saute the mushrooms in a large saute pan in the sesame oil for about 5 minutes, stirring occasionally. Add shallots, garlic, parsley and ginger. Cook for another 6 to 8 minutes. Season to taste with salt and pepper. Chill. Blanch the cabbage leaves in 1 quart of boiling water and immediately chill in ice water. Dry the cabbage leaves on paper towels. Place 1/8 of the mushroom mixture in the center of each cabbage leaf, fold the side of the leaf and roll. Serve with light soy sauce for dipping. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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