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Receta Medallion Mushrooms (Gum Chin Doan Goo)
by Global Cookbook

Medallion Mushrooms (Gum Chin Doan Goo)
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Ingredientes

  • 24 med Mushrooms,fresh, (from 24-30)
  • 1 c. Grnd pork,fresh, lean
  • 4 x Shrimp, medium sized
  • 6 x Water chestnuts, chop fine
  • 1 Tbsp. Dark soy sauce
  • 1 Tbsp. Sherry
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 tsp Cornstarch
  • 2 tsp Oil
  • 1/2 c. Chicken stock
  • 4 Tbsp. Oyster sauce, -=Or possibly=-
  • 5 Tbsp. -Oyster sauce
  • 1 x Green onion stalk, minced

Direcciones

  1. PREPARATION: Wash and stem mushrooms. (Save stems for something else.)
  2. Pat dry. Shell and devein shrimp. Mince them and mix with water chestnuts, pork, soy sauce, sherry, sugar, salt and cornstarch. Spread about 1 teaspoon of filling onto each mushroom. COOKING: Heat 2 teaspoon oil in a skillet and place mushrooms in a single layer with the filling facing up. Brown for 1 minute. Pour 1/2 c. stock into the skillet, cover and simmer for 8-10 min, adding more stock if necessary.
  3. Uncover. (There should be about 1/4 c. stock left in the skillet.) Add in oyster sauce and baste the mushrooms. When sauce thickens, transfer to platter and garnish with minced green onions. DO AHEAD NOTES: This dish can be made ahead of time and reheated slowly on the stove, adding a little more broth and oyster sauce to make certain the sauce is not dry out.
  4. COMMENTS: Pick mushrooms which are about 1 1/2 to 2 inches in diameter since they shrink during cooking. Insert toothpicks when serving as appetizers. Gum Chin Doan Goo can double as a dinner side dish.