Stuffed Shiitake by Antonio Carluccio

Stuffed Shiitake
by Antonio Carluccio
from The Complete Mushroom Book
(Rizzoli, 2003)
Serves 4

This Japanese recipe also suggests Chinese cooking because the shiitake mushroom, so popular now and available in every supermarket, is very commonly used in both countries (and indeed, increasingly, in the rest of the world). The recipe was suggested by my Japanese friend, Miho.


convert		Ingredients
		FOR THE MUSHROOMS
12 medium-size		fresh shiitake mushrooms
		A little all-purpose flour
1 1/4 cups		ground chicken
2/3 cup		ground raw shrimp
3		green onions, minced
1 teaspoon		minced fresh ginger
2 tablespoons		sake (rice wine)
1 tablespoon		soy sauce
		Salt to taste
		Olive oil

		FOR THE SAUCE
4 tablespoons		soy sauce
2 tablespoons		Mirin (sweetened rice wine)
1 tablespoon		sugar
1 tablespoon		sake

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Method

1. Clean the shiitake well and discard the stems. Dust the inner part of the shiitake with the flour.

2. Mix together the chicken, shrimp, green onion, ginger, sake, soy sauce, and a pinch of salt. Use a little to fill the cavity of each mushroom.

3. Sauté the stuffed mushrooms gently for 5 minutes on each side in a little olive oil, covered.

4. Uncover and add the ingredients for the sauce. Let them heat through and evaporate a little. Serve 3 mushrooms per person, with a little sauce on each one.

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