Shrimp-Filled Mushrooms

Category:
Appetizers > Seafood/Fish

Ingredients
12 large fresh shiitake mushrooms

Mushroom marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or Sherry
3/4 cup water
2 teaspoons sesame oil

Shrimp filling:
1 slice peeled ginger (enough to make 1 teaspoon minced)
1 scallion, white part only
1/2 pound peeled small shrimp
1 teaspoon Chinese rice wine or Sherry
1/2 teaspoon salt
1 teaspoon cornstarch
1 egg white, beaten lightly
1 teaspoon vegetable oil
2 tablespoons minced Black Forest ham
12 leaves Chinese parsley (cilantro), as garnish

Sauce:
2 tablespoons chicken stoc
1 teaspoon Chinese rice wine or Sherry
Salt to taste

Directions
Remove the stems from the mushrooms and rinse the caps, wiping them care-fully to remove all
grit and taking care not to damage the outsides. Place the caps in a bowl. In a small saucepan, simmer the marinade ingredients for about 5 minutes, then pour the mixture
over the mushrooms. Turn the fungi occasionally while they absorb the marinade, which should
take about 20 minutes. Meanwhile, make the shrimp filling. In a food processor, using the steel blade, mince the ginger
and scallion, then remove them and place in a small mixing bowl. Put the shrimp in the processor
and run it until a coarse paste forms. Transfer this to the bowl and mix in the remaining
ingredients, except the Chinese parsley. Divide the shrimp filling evenly among the 12 mushroom caps. Don't press the mixture into the
caps. It's all right if the stuffed mushrooms look a little uneven–they needn't be neatly mounded.
Press a Chinese parsley leaf in the middle of each one to garnish. Arrange the mushrooms on a plate in a bamboo steaming rack (the kind designed to go into a
wok). If you don't have one, use inverted custard cups to hold up the plate. Steam the
mushrooms over boiling water in a covered pan or wok for 10 minutes. Combine the ingredients for the sauce in a small bowl, then drain the liquid that collects on the
steaming plate and add it to the sauce. Spoon a teaspoon or so of the sauce over each mushroom cap and serve. Makes 12, enough
for 6 appetizer servings.