| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Tvfn | 1 | Servings |
INGREDIENTS
| 12 | Pieces Chinese black mushrooms steamed | |
| 1 | tb | Extra virgin olive oil |
| 1 | tb | Butter |
| 1 | tb | Chopped shallots |
| 1 | ts | Ginger |
| 1 | ts | Soy sauce |
| 1 | tb | Brown sugar |
| 12 | lg | Mushroom caps |
| 4 | oz | Chicken broth |
| 1 | tb | Oyster sauce |
| 1 | tb | Chopped cilantro |
| 1 | tb | Chopped scallions (green part only) |
INSTRUCTIONS
Chop the Chinese black mushrooms. In a large skillet over medium high heat, saute the chopped black mushrooms in the extra virgin olive oil. Add the butter, shallots, ginger, soy sauce and brown sugar. Cook for 2 minutes, stirring occasionally. Stuff the mushroom caps with mixture. In a roasting pan put in chicken stock and stuffed mushrooms and roast in a 350 degree oven for about 10 minutes or until tender. Pour the roasting liquid in a small sauce pan and reduce by half. Add oyster sauce and chopped cilantro. Spoon sauce over mushrooms and serve immediately. Garnish with chopped scallions. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”