STUFFED SHIITAKE MUSHROOMS
These were inspired by the stuffed shiitakes at my favorite izakaya restaurant. I didn't measure out the ingredients, so these proportions are just approximations. Feel free to adjust them to taste
Provided by veggiepig
Categories Vegetable
Time 40m
Yield 5 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- Wash and destem mushrooms (save stems and chop stems up small).
- Saute mushroom caps in butter, then remove from heat.
- In a small pot, saute onions and mushroom stems until slightly carmelized.
- Add corn and ginger and cook for another minute or so.
- Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
- Cook until everything comes together, then remove from heat and add the egg.
- In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
- Bake for 15 minutes or until rice mixture is slightly crunchy.
- While you wait, mix mayo with a bit of sriracha to taste.
- When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
- Serve with picked daikon and mixed greens.
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Alli Habibu
[email protected]The stuffing was a bit dry, but overall the dish was tasty.
Romgan Aile
[email protected]Meh
Nothile sikhakhane
[email protected]Not bad!
Nasir Kochaye
[email protected]These stuffed shiitake mushrooms were a hit at my dinner party! They were easy to make and so flavorful. I used a mix of different mushrooms and they all worked well. The stuffing was moist and flavorful, and the mushrooms were cooked to perfection.
Cristal Brown
[email protected]I tried this stuffed shiitake mushroom recipe last night and it was absolutely delicious! The combination of savory stuffing and the earthy flavor of the mushrooms was perfect. I especially loved the crispy breadcrumb topping. I'll definitely be maki