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Mushrooms for a Crowd
"Anybody can make you enjoy the
first bite of a dish,
but only a real chef can make you enjoy the last."
~ François Minot
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La Belle Cuisine
Braised Chinese Mushrooms for a Crowd
The Best of Craig Claiborne:
More than 1,000 Recipes
from His New York Times
Food Columns and Four of
His Classic Cookbooks
by Craig Claiborne with Pierre Franey, 1999,
48 large to 60 medium-size unbroken
dried Chinese mushrooms
3/4 pound shrimp, peeled, deveined,
and finely chopped
3/4 pound ground pork, preferably not too
lean and not too finely ground
6 water chestnuts, preferably fresh,
finely minced, about 1/2 cup
1/4 cup finely chopped scallions,
green parts and all
2 teaspoons finely minced fresh ginger
3 tablespoons light soy sauce
3 tablespoons dry Sherry
3 tablespoons cornstarch
3/4 teaspoon plus 1/4 teaspoon sugar
1 teaspoon sesame oil
Salt and freshly ground pepper to taste
6 tablespoons corn, peanut or vegetable oil
1 1/2 cups fresh or canned chicken broth
1 1/2 tablespoons oyster sauce
1. Put the mushrooms in a large bowl and add hot water to cover.
stand for 1 hour or longer.
2. Rinse and dry the mushrooms. Cut off and discard the stems.
3. In a mixing bowl, combine the shrimp, pork, water chestnuts,
ginger, soy sauce, Sherry, cornstarch, 3/4 teaspoon
the sugar, the
oil, salt and pepper. Blend well.
4. Fill each mushroom cap with an equal portion of the mixture,
smoothing over the tops.
5. Heat 3 tablespoons of the oil in each of two large skillets. Add the
mushrooms stuffing side down and brown lightly. Turn the mush-
rooms carefully in
both skillets and carefully pour off the oil from
6. Blend the broth, oyster sauce, and the remaining 1/4 teaspoon of
an equal amount of this into each skillet. Bring the
liquid to the
cover closely. Cook over low heat for
about 15 minutes,
basting once during
cooking. If the liquid starts
to evaporate, add a few
drops of water and
7. Give the mushrooms one final basting. Transfer them to a dish in
Pour the remaining liquid over all. Let cool uncovered.
8. When ready to serve, preheat the oven to 300 degrees F. Heat
the mushrooms in
their cooking liquid for 15 minutes. These
are good even at room
Yield: 20 to 25 servings
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