Asian-style stuffed mushrooms?
- Dave MP Feb 19, 2013 01:29 PM
I'm looking to make stuffed mushrooms tonight, and I'm looking for an Asian version. I found this recipe which might work: http://www.yummly.com/recipe/Panko-St...
But I wanted to know if anyone has a tried and true version that they like. Requirements:
1) No dairy
2) Ideally, can be made using only the oven....i.e. no stovetop cooking
I'm open to both meat and vegetarian options, though. Just looking for something that tastes great!
I ended up looking at a few recipes, and then essentially made something up.
I bought about 2 dozen fresh shiitake mushrooms, and cut off the stems. I sauteed the stems with some garlic, about 1 cup of grated daikon, some soy sauce, some mirin. Next time, I'd probably cook the mushroom a bit longer before adding the daikon, but it was still okay the way I did it.
I added this mixture to 1 lb of shrimp meat, which I had chopped up into small pieces. I mixed in some panko (about 1 cup maybe?), sesame oil, soy sauce, more mirin, a bit of fish sauce, and some scallions. This was my stuffing.
I stuffed the mushrooms generously, and the mixture held together pretty well. I baked for about 20 minutes at 350 degrees, and when I removed them from the oven, a spooned a small amount of glaze over the top. I made the glaze with a mixture of oyster sauce, soy sauce, and water.
Overall, turned out really good. Some pieces of mushroom stem were too big in the filling, and were a bit chewy, so next time I'd probably cut them smaller and cook them a bit longer. But aside from that, I'd definitely make these again!
I frequently make stuffed mushrooms using pork dumpling filling (ground pork, lots of chopped scallions, soy, garlic, ginger, whatever other seasonings you like). Just put the raw filling into slightly par-cooked mushroom caps and bake until cooked through (maybe 12-15 mins at 350). Serve with dumpling dipping sauce. Delicious.