Chinese Pork Stuffed Mushrooms
|Fresh mushroom caps||18 Medium, wiped clean (Fresh, Well Shaped, White)|
|Lean boneless pork||1⁄2 Pound, chopped / ground (225 Gram)|
|Dry sherry||1 Tablespoon|
|Dark soy sauce||2 Tablespoon|
|Sesame seed oil||3 Tablespoon|
|Dry white wine||1 Cup (16 tbs) (2.5 Deciliter)|
|Sugar||1 1⁄2 Teaspoon|
1) Stem the mushrooms, trim off any dried stem ends and slice into discs. Keep the caps and sliced stems aside.
2) Preheat the oven to 160° F (70° C).
3) In a mixing bowl, mix the pork, 1 tablespoon cornstarch, sherry, 1 tablespoon of soy sauce, 1 teaspoon of salt or to taste together.
4) Brush the inner surface of each mushroom cap with sesame seed oil, then spoon in the pork stuffing into a smooth, raised mound.
5) In a 4-quart pressure cooker, with the base rack, pour in the wine, place the mushrooms in circles, place the lid, bring up the pressure to 15 pounds and cook for 5 minutes.
6) Turn off the heat and lower the pressure immediately, remove the mushrooms and keep warm in a preheated oven.
7) Remove the base rack from the cooker and prepare the sauce.
8) In a small mixing bowl, mix 1 tablespoon cornstarch, 1 tablespoon soy sauce and 1 tablespoon hot wine together.
9) Gradually stir this mixture into the remaining hot wine in the bottom of the pressure cooker, stir continuously and heat until thickened.
10) Stir in the mushroom stem disks and about 1 teaspoon of sugar, or more, to your taste.
11) Drizzle this sauce over the mushrooms and serve immediately.