Steamed Mushrooms Recipe

Steamed Mushrooms Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
8: Dried "jyo" black mushrooms,
8 Large: button mushrooms,
2 cup: Stock,
1 Piece: star anise,
1/2 tsp: Sichuan peppercorns,

SAUCES
1/2 cup: Plum sauce,
1 tbsp: Warm water,
2 tbsp: Dry mustard,
3 tbsp: Water,
1/2 tsp: White vinegar,
1 tsp: Thin soy sauce,

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

Directions:

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.


Source from luhu.jp