Gold Coin Mushrooms Recipe - Cooking Index
Gold Coin Mushrooms Recipe - Cooking Index
| 2 | Dried black mushrooms | |
| 2 tablespoons | 30ml | Vegetable oil |
| 1 1/2 teaspoons | 7.5ml | Minced garlic |
| 2 tablespoons | 30ml | Finely-diced zucchini |
| 2 tablespoons | 30ml | Finely-diced carrot |
| 14 cups | 2044g / 72oz | Finely-chopped cooked shrimp |
| 1 | Green onion, including top - minced | |
| 1 cup | 160g / 5.6oz | Cooked medium-grain rice - see * Note |
| 2 | Eggs - lightly beaten | |
| 1/2 teaspoon | 2.5ml | Salt |
| 14 teaspoons | 70ml | Freshly-ground white pepper |
| 28 teaspoons | 140ml | Fresh mushrooms (2" dia) - stems removed (large) |
| 13 cups | 3081ml | Chicken broth |
| Sauce | ||
| 14 cups | 3318ml | Chicken broth |
| 1 tablespoon | 15ml | Shao Hsing wine or dry sherry |
| 1 tablespoon | 15ml | Soy sauce |
| 1 teaspoon | 5ml | Sesame oil |
| 1 tablespoon | 15ml | Cornstarch - mixed with |
| 2 tablespoons | 30ml | Water |
* Note: Do not substitute long-grain rice in this recipe. It lacks the sticky quality which is necessary to bind the filling together.
Soak black mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard stems and finely chop caps. Set aside.
Combine sauce ingredients in a small saucepan and set aside.
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 degrees. Bake, uncovered, in preheated oven for 15 minutes.
With a slotted spatula, transfer mushrooms to a serving platter; cover loosely to keep warm. Pour drippings into sauce. Stirring constantly, cook over medium-high heat until sauce boils and thickens slightly.
This recipe yields 28 appetizers.
Source:
Yan Can Do It at - http://starbulletin.com/97/02/05/features/story1.html
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