| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Appetizer | 8 | Servings |
INGREDIENTS
| 20 | -(up to) | |
| 24 | Dried black mushrooms | |
| 1 1/2 | tb | Cornstarch |
| 1/4 | c | Beef stock |
| 1 | c | Mushroom soaking liquid |
| 3/4 | c | Beef stock |
| 2 | tb | Oyster sauce |
| 1 | ts | Sherry |
| 3. | In | a saucepan, combine mushroom-soaking liquid and mushrooms with |
INSTRUCTIONS
1. Soak dried mushrooms. Squeeze dry, reserving soaking liquid; cut off stem ends. 2. Blend cornstarch and cold beef stock to a paste. remaining stock. Bring to a boil, then simmer, covered, 20 minutes. 4. Remove mushrooms with a slotted spoon and transfer to a deep serving dish. Arrange caps decoratively in a circular pattern; keep warm. 5. Add oyster sauce and sherry to liquids in pan and heat through, stirring. Then stir in cornstarch paste to thicken. Pour sauce over mushrooms and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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