12 Pieces Chinese black mushrooms 1 tablespoon of extra virgin olive oil 1 tablespoons Butter 1 tablespoons Chopped shallots 1 teaspoon of Ginger 1 teaspoon of Soy sauce 1 tablespoons Brown sugar 12 large Mushroom caps 4 ounces of Chicken broth 1 tablespoon of Oyster sauce 1 tablespoon of Chopped cilantro 1 tablespoon of Chopped scallions (green)
Chop the Chinese black mushrooms. In a large skillet over medium high heat, sauté the chopped black mushrooms in the extra virgin olive oil. Add the butter, shallots, ginger, soy sauce and brown sugar. Cook for 2 minutes, stirring occasionally. Stuff the mushroom caps with mixture. In a roasting pan put in chicken stock and stuffed mushrooms and roast in a 350ºF. oven for about 10 minutes or until tender. Pour the roasting liquid in a small sauce pan and reduce by half. Add oyster sauce and chopped cilantro. Spoon sauce over mushrooms and serve immediately. Garnish with chopped scallions. Yield: 4 servings Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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