Ingredients
-
1
-
30
-
3
-
1/4
-
3
-
1/4
-
2
-
2
-
1/4
-
-
-
-
-
-
Directions
Japanese Stuffed Mushrooms, This is from one of my sisters! She is an awesome cook and this was from a community cookbook she helped put together from 1988 !! It is still a favorite with our families! You do not have to add the shrimp ( I have a shell fish allergy ) but can substitute 1/2 cup finely diced mushrooms as I do , This was on the whole a great dish, though I ran into some problems when doing it used pork mince, and would have added just a bit more soy sauce to the meat mixture — nonetheless, this made for a delicious, tender filling even though I cooked it for 15 minutes On hindsight, I should probably have used portabella mushies or something; but I tried this with unknown mushrooms (the biggest of which are like a third the size of a portabella) and had FAR too much filling Only used half of the filling, which was a pity! Made a BIG omelette with the other half, lol; nonetheless, I’ll be using less meat in future The pot used was too small, and I made 25 mushies, so I cooked them in two batches Because my mushies were small and the filling kinda bigger than the mushie, my soup didn’t cover the whole mushroom+filling 🙁 Which was a problem, so I had to use twice the amount of water and soy sauce (But didn’t double the stock cube) This amount might vary depending on how big your pot is, but if I had one that was big enough for 30 mushies, I don’t think the soup would have been enough either _ One last thing: part of the instructions said ‘caps down’, but my mushrooms insisted on floating! Maybe there was too much filling 🙁 Either way, I found they floated better if the toothpicks poked up through the cap, compared to if they poked down through the filling :), This made a very quick and tasty appetizer! Next time I’d like to try it with ground pork instead of the beef I followed the recipe exactly, including adding the shrimp Yummy!! Thanks pollyw! Made for PAC Spring 2008
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Steps
|
1
Done
|
Wash Mushroom Caps and Drain on Paper Towel. |
|
2
Done
|
in Mixing Bowl, Combine Ground Beef, Shrimp, Onions, Flour, Pepper and 2 Tbsp Soy Sauce. |
|
3
Done
|
Shape Mixture Into Balls and Press Into Mushroom Cap. Secure With Toothpicks. |
|
4
Done
|
in Large Skillet Combine Remaining Soy Sauce, Water and Bouillon Cubes. Bring to Boil and Stir Until Bouillon Cubes Are Dissolved. |
|
5
Done
|
Place Mushrooms in Liquid ( Cap Down ) and Simmer Approximately 20 Minutes Until Meat Is Thoroughly Cooked. Remove Mushrooms from Liquid and Serve Hot. |
|
6
Done
|
These Work Well in a Chafing Dish! |
