Stuffed shiitake

Stuffed shiitake

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

This Japanese recipe also represents 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.

Ingredients

Quantity Ingredient
12 medium-sized fresh shiitake
plain flour
300g chicken meat, boned and minced
150g raw prawns, shelled and minced
3 spring onions, finely chopped
1 teaspoon root ginger, very finely chopped
2 tablespoons sake
1 tablespoon soy sauce
olive oil
salt, to taste

Sauce

Quantity Ingredient
4 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon caster sugar
1 tablespoon sake

Method

  1. Clean the shiitake well and discard the stems.
  2. Dust the inner part of the shiitake with the flour. Mix together the chicken, prawns, spring onion, ginger, saké, soy sauce and a pinch of salt. Use a little to fill the cavity of each mushroom.
  3. Fry the stuffed mushrooms gently for 5 minutes on each side in a little olive oil, covered. 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.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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