Braised Shitake Mushrooms With Prawns Recipes

BRAISED SHIITAKES WITH SHRIMP STUFFING

Braised Shiitakes with Shrimp Stuffing image

We adapted this recipe from Big Bowl Noodles and Rice, by Bruce Cost with Matt McMillin (HarperCollins). Cost likes to stuff dried black Asian"flower" mushrooms. Because these can be expensive and hard to find, we asked if we could try fresh shiitake mushrooms instead. Cost agreed, and we loved the results. Look for shiitakes with caps that have rounded edges to better hold the stuffing. Active time: 25 min Start to finish: 1 hr

Yield Makes 4 (first course) servings

Number Of Ingredients 20

Ingredients

1/2 cup dried porcini mushrooms (1/2 oz)
1 1/4 cups hot water
5 oz shrimp, shelled, deveined, and finely chopped
5 oz ground pork
4 oz halibut fillet, skinned, and fish finely chopped
1/2 cup thinly sliced scallions
1/4 cup finely chopped rinsed canned water chestnuts
1 tablespoon cornstarch, plus 1 teaspoon for dusting shiitake caps
1 teaspoon minced peeled fresh ginger
1 1/2 tablespoons Chinese rice wine or medium-dry Sherry
1 1/2 tablespoons Asian sesame oil
16 (1 1/2-inch-wide) fresh shiitake mushrooms, stems discarded
Reserved porcini liquid
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 teaspoon kosher salt
3/4 teaspoon sugar
2 tablespoons peanut or vegetable oil
1/2 tablespoon minced peeled fresh ginger
1/2 tablespoon minced garlic

Steps:

Soak porcini in hot water in a glass measure until softened, about 30 minutes. Pour liquid through a paper towel-lined sieve into a small bowl to remove grit. Discard solids.
Put stuffing ingredients in a bowl and stir together in one direction with your hand until well blended.
Arrange shiitake caps, smooth sides down and close together, on a work surface. Put 1 teaspoon cornstarch in a fine sieve, then dust tops of mushrooms. (This will help stuffing adhere.) Stuff shiitake caps with shrimp mixture, packing gently.
Stir together porcini liquid, oyster and soy sauces, salt, and sugar and reserve.
Heat oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add mushrooms, stuffing sides down, and cook until golden brown on bottom, about 2 minutes. Carefully turn mushrooms over and cook 2 minutes more.
Add ginger and garlic to pan (between mushrooms) and cook 1 minute. Pour in reserved sauce mixture and bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 3 minutes.
Transfer mushrooms to 4 small plates and keep warm. Boil sauce, stirring occasionally, until thickened, 3 to 4 minutes and spoon over mushrooms.

BRAISED SHITAKE MUSHROOMS WITH PRAWNS

Braised Shitake Mushrooms With Prawns image

Make and share this Braised Shitake Mushrooms With Prawns recipe from Food.com.

Provided by Cook Food Mood

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 dried shiitake mushrooms (soaked in hot water for 30 min)
1 star anise
1 tablespoon ginger
100 g bean curd
8 prawns, peeled and deveined
1/4 cup chicken stock
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon sugar
1 tablespoon Chinese wine
1 pinch salt
1 dash white pepper
1 tablespoon cornflour (mix with 2 tbsp water)
1/2 teaspoon sesame oil

Steps:

Heat oil in pan, add ginger, anise and mushrooms. Stir fry 1 minute.
Add stock, soy sauce, sugar, rice wine, salt and pepper. Simmer 20 minute.
Add beancurd and prawns. Cook 5 minute.
Thicken sauce with cornflour and add sesame oil.

Nutrition Facts : Calories 98.5, Fat 2.3, SaturatedFat 0.4, Cholesterol 15.6, Sodium 634.5, Carbohydrate 15.3, Fiber 1.7, Sugar 3.8, Protein 6.3

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