INGREDIENTS

INSTRUCTIONS

1. Soak 20 dried mushrooms. Squeeze dry. (Reserve soaking liquid for
soups or sauces.) Cut off stem ends and discard.
2. Prepare any of the stuffing mixtures below.
3. Sprinkle a pinch of cornstarch into each mushroom cap. Form stuffing
mixture into 20 small balls. Place one in each cap, then flatten.
4. Cook stuffed mushrooms by any of the methods indicated below. Arrange
decoratively on a platter. (You may, if vou wish, thicken liquids with a
cornstarch paste and pour over.) Serve garnished with minced Chinese
parsley.
PORK: Mince or grind together 1/2 pound lean pork, 1/2 scallion stalk
and 1 slice fresh ginger root. Blend well with 1 tablespoon sherry, 1
tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch and 1
teaspoon peanut oil. (If mixture seems too dry, add 1 tablespoon
mushroom-soaking liquid.)
HAM: See Pork. Substitute ham.
SHRIMP: Mince together 1/2 pound shrimp, shelled and deveined; 1/2 cup
onion; and 2 slices fresh ginger root. Combine with 1 teaspoon sugar, 1
teaspoon soy sauce and 1/2 teaspoon salt.
PORK AND SHRIMP: Mince or grind together 1/4 pound lean pork; 1/4 pound
shrimp, shelled and deveined; and 1 scallion stalk. Blend well with 1
tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon peanut oil, and 1/2
teaspoon salt. (You may also, if you wish, fold in 1 egg white, beaten
until fluffy but not stiff.)
PORK AND CRABMEAT: See Pork and Shrimp. Substitute crabmeat, picked over
and flaked, for the shrimp.
FISH: See Pork and Shrimp. Substitute 3/4 pound minced raw fish for the
pork and shrimp. (Use sole, haddock, flounder or pike.)
CHICKEN AND SHRIMP: Mince or grind together 1/4 pound chicken breast,
skinned and boned; 1/4 pound shrimp, shelled and deveined; and 2
tablespoons bamboo shoots. Blend well with 1 tablespoon sherry and 1/2
teaspoon salt.
WATER CHESTNUTS: Mince 6 water chestnuts and 1 to 2 Cups Chinese
parsley. Combine with 1 tablespoon fermented black beans (soaked), mashed.
:            COOKING METHODS FOR STUFFED MUSHROOMS
TO BRAISE: Heat 3 tablespoons oil. Add mushrooms, stuffing side down and
brown lightly. Add 1 cup stock or mushroom-soaking liquid, 1/2 teaspoon
salt and a dash of pepper, and simmer, covered, 1o minutes. Stir in 1-1/2
tablespoons oyster sauce and a pinch of sugar; cook 5 minutes over high
heat, basting constantly.
TO SIMMER: Heat 2 tablespoons oil. Add 1/2 teaspoon salt, then
mushrooms, stuffing side up. Add 1/2 cup stock and 2 tablespoons soy sauce
and simmer, covered, 8 to 10 minutes (for fish, shrimp and vegetable
mixtures), or 20 to
30    minutes (for pork mixtures).
TO STEAM: Place mushrooms stuffing-side up in a shallow heatproof dish.
Steam on a rack 20 minutes (for fish and vegetable mixtures); or 30 minutes
(for pork mixtures). (See pages 831 and 33.) You may also glaze the
stuffing with well beaten egg brushed on 5 minutes before the end of
cooking.
TO STEAM AND POACH: Steam mushrooms, as above, for 15 minutes. Transfer
to a pan, stuffing side up. Combine mushroom-soaking liquid with enough
stock to make 2 Cups; add to pan with 1/2 teaspoon salt. Bring to a boil;
then simmer, covered, 5 minutes (for fish and vegetable mixtures), or 10 to
15    minutes (for pork mixtures).
NOTE: Serve the pork-stuffed mushrooms with hot mustard and soy sauce
dips. Sprinkle the fish-stuffed mushrooms with a little heated peanut oil
mixed with soy sauce.
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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