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Chapter:Party Appetizers and Snacks Recipes
Section:Mushrooms: Stuffed
Recipe:Plum-Glazed Stuffed Shiitake Mushrooms
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Plum-Glazed Stuffed Shiitake Mushrooms
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40 small shiitake mushrooms (about 1 1/4 pounds), stemmed
12 ounces bulk pork sausage
1/2 cup Chinese plum sauce [must be good plum sauce, no substitute]
1 tablespoon Oriental sesame oil

1/2 cup chopped fresh chives

Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound
each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small
saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with
all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.)

Preheat oven to 400F. Bake mushrooms until sausage is cooked through,
about 15 minutes. Transfer to large platter. Sprinkle with chives.

Comments:
- I always use baby bellas or white mushrooms and "spicy" sausage.
- I cut costs a bit by substituting cremini mushrooms for the shitake.
- Have made this with ground pork and with ground chicken and prefer the 
  chicken over the pork any day.
- Loved these with crab meat.
- Added a healthy pinch of red pepper flakes.
- I increased the oil by 1/2 tbspn.
- You must have the right brush to spead the plum sauce, it can get a
  little messy. Only a 15 minute hold time...only negative.
- Had fresh crabmeat on hand, so mixed that with sauteed green onions and
  subbed for the sausage. Very tasty! Used baby bellas for ease of
  stuffing.
- Remember that shiitake mushrooms have a very delicate flavor that you
  could overpower if you stuff too much sausage or use a sausage that is
  heavily flavored.

From: Epicurious
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Carin Krasner