• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Steamed Mushrooms

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 8 Dried "jyo" black mushrooms
  • 8 Large button mushrooms
  • 2 c Stock
  • 1 Piece star anise
  • 1/2 ts Sichuan peppercorns

 Directions

SAUCES
1/2 c Plum sauce
1 tb Warm water
2 tb Dry mustard
3 tb Water
1/2 ts White vinegar
1 ts Thin soy sauce

FILLING
1 lb Fatty pork shoulder
1/2 ts Cornstarch
1 ts Water
1 ts Oyster sauce
1 ts Dark soy sauce
1/4 ts Black pepper
2 Green onions, minced
1/4 ts Fresh ginger, minced
1 ts Chinese parsley, minced

Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1
hour. Add star anise and peppercorns to stock. Stew button mustrooms in
stock for 30 minutes; remove from stock; discard mushroom stems. Strain
stock for use in another dish. Mix plum sauce with warm water in dip
saucer, cover & reserve. Make a paste of dry mustard & water; cover & let
marry for 30 minutes; then add white vinegar & thin soy sauce.

Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster
sauce, soy sauce & black pepper. Add chopped pork; work with your fingers
into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to
stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of
filling on each mushroom. Arrange on serving plate.

Steaming: In steamer, bring water to rapid boil first; steam "jyo"
mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan
to reheat before serving, steam for 5 minutes less, then reheat for 10
minutes.


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?