Shiitake And Lotus Seed Stuffing Recipes

STUFFED SHIITAKE MUSHROOMS

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.

SHIITAKE AND LOTUS SEED STUFFING

Steps:

• Place lotus seeds in medium bowl with water to cover. Soak 2 hours.
• Drain seeds, and transfer to saucepan. Cover with water, bring to a boil, then reduce heat to low. Simmer until seeds are slightly firmer than cooked chickpeas, about 1 hour. Drain well, and allow to cool. Split seeds in half, discarding any bitter green shoots in centers. Set aside.
• Cover mushrooms with hot water, and allow to soak until softened, about 15 minutes. Drain well.
• In large mixing bowl, combine lotus seeds, mushrooms, chicken, giblets, shallots, onion, water chestnuts, rice flakes and mushroom powder. Mix well with wooden spoon. Season with fish sauce and black pepper to taste.