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Braised Chinese Mushrooms for a Crowd

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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, Times Books/Random House

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.
Let 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,
scallions, ginger, soy sauce, Sherry, cornstarch, 3/4 teaspoon of
the sugar, the sesame oil, salt and pepper. Blend well.
4. Fill each mushroom cap with an equal portion of the mixture,
mounding and 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
both skillets.
6. Blend the broth, oyster sauce, and the remaining 1/4 teaspoon of
sugar. Pour an equal amount of this into each skillet. Bring the
liquid to the simmer and 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 continue cooking.
7. Give the mushrooms one final basting. Transfer them to a dish in
one layer. Pour the remaining liquid over all. Let cool uncovered.
Cover and refrigerate.
8. When ready to serve, preheat the oven to 300 degrees F. Heat the mushrooms in their cooking liquid for 15 minutes. These mush-
rooms are good even at room temperature.
Yield: 20 to 25 servings
 

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