| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Tvfn | 1 | Servings |
INGREDIENTS
| 12 | Pieces Chinese black | |
| mushrooms steamed | ||
| 1 | T | Extra virgin olive oil |
| 1 | T | Butter |
| 1 | T | Chopped shallots |
| 1 | t | Ginger |
| 1 | t | Soy sauce |
| 1 | T | Brown sugar |
| 12 | Mushroom caps | |
| 4 | oz | Chicken broth |
| 1 | T | Oyster sauce |
| 1 | T | Chopped cilantro |
| 1 | T | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 261
Calories From Fat: 117
Total Fat: 13.3g
Cholesterol: 30.5mg
Sodium: 1040.9mg
Potassium: 1163.2mg
Carbohydrates: 28.7g
Fiber: 3.7g
Sugar: 20.6g
Protein: 12.6g