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Wednesday, March 4, 2015

Stuffed Shiitake Mushrooms

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • Servings: 5
  • butter
  • 25 fresh shiitake mushrooms
  • 1/4 cup red onion, chopped
  • 1/3 cup corn (canned, frozen, or fresh)
  • water
  • 1 slice gingerroot, minced
  • 1 1/2 cups cooked rice
  • 1 1/2 tablespoons miso
  • 1 tablespoon shoyu
  • 1 teaspoon mirin
  • 1 teaspoon rice vinegar
  • sesame oil
  • 1 egg, beaten
  • 2 scallions, chopped
  • chili-garlic sauce (sriracha)
  • 1 tablespoon mayonnaise
  • 1/4 lemon

Recipe

  • 1 preheat oven to 400 degrees f.
  • 2 wash and destem mushrooms (save stems and chop stems up small).
  • 3 saute mushroom caps in butter, then remove from heat.
  • 4 in a small pot, saute onions and mushroom stems until slightly carmelized.
  • 5 add corn and ginger and cook for another minute or so.
  • 6 add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
  • 7 cook until everything comes together, then remove from heat and add the egg.
  • 8 in a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
  • 9 bake for 15 minutes or until rice mixture is slightly crunchy.
  • 10 while you wait, mix mayo with a bit of sriracha to taste.
  • 11 when you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
  • 12 serve with picked daikon and mixed greens.

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