Plum-Glazed Stuffed Shiitake MushroomsCarin Krasner
Here is an Asian twist on stuffed mushrooms. Chinese plum sauce and sesame oil make the satisfying, intensely flavored glaze. Small portobellos can be substituted for the shiitakes, if you like.
Recipe information
Yield
Makes 40
Ingredients
40 small shiitake mushrooms (about 1 1/4 pounds), stemmed
12 ounces bulk pork sausage
1/2 cup Chinese plum sauce
1 tablespoon oriental sesame oil
1/2 cup chopped fresh chives
Preparation
Step 1
Place shiitake mushrooms stem side up on large rimmed baking sheet. Mound each with about 1/2 tablespoon pork sausage. Stir plum sauce in heavy small saucepan over medium heat until melted. Whisk in oil. Brush mushrooms with all of plum sauce mixture. (Can be made 1 day ahead. Cover; refrigerate.)
Step 2
Preheat oven to 400°F. Bake mushrooms until sausage is cooked through, about 15 minutes. Transfer to large platter. Sprinkle with chives.
