Baked Stuffed Mushrooms
|Dried black mushrooms||2|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Shao hsing wine/Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Cornstarch||1 Tablespoon, mixed with 2 tablespoons water|
|Vegetable oil||2 Tablespoon|
|Minced garlic||1 1⁄2 Teaspoon|
|Diced zucchini||2 Tablespoon|
|Finely diced carrot||2 Tablespoon|
|Finely chopped cooked shrimp||1⁄4 Cup (4 tbs)|
|Green onion and tops||1 , minced|
|Cooked medium grain rice||1 Cup (16 tbs)|
|Eggs||2 , lightly beaten|
|Fresh mushrooms||28 Large, stems removed (2 Inch Diameter)|
|Chicken broth||1⁄3 Cup (5.33 tbs)|
Preparation Soak black mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and finely chop caps.
Combine sauce ingredients in a small saucepan and set aside.
Cooking Place a wok or wide frying pan over high heat until hot.
Add oil, swirling to coat sides.
Add garlic and cook, stirring, until fragrant, about 5 seconds.
Add black mushrooms, zucchini, and carrot; stir-fry for 1 minute.
Add shrimp, green onion, and rice; mix well.
Stir in eggs, salt, and pepper; turn off heat and mix well.
Mound about 2 rounded teaspoons of filling into each mushroom cap and press firmly.
Place mushrooms filling side up in a shallow-rimmed baking pan.
If assembled ahead, cover and refrigerate for up to 8 hours.
Just before baking, pour broth around mushrooms.
Preheat oven to 350°F.
Bake, uncovered, in preheated oven for 15 minutes.
With a slotted spatula, transfer mushrooms to a serving platter; cover loosely to keep warm.
Pour pan drippings into sauce mixture.
Stirring constantly, cook over medium-high heat until sauce boils and thickens slightly.