| 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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