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1 8 oz pkg whole button Mushrooms
1/2 pound ground shrimp
3 scallions, minced
1 teaspoon ginger powder
1/4 cup water chestnuts, chopped
1 tablespoon cooking sherry
1/4 cup sugar, divided
1/4 cup Kikkoman Soy sauce, divided
3 tablespoons sesame oil, divided
3/4 cup chicken stock
1 cup Kikkoman Oyster sauce
Quickly rinse mushrooms in water, pat dry and twist stems loose or separate them from the caps with the tip of a knife, set aside. In a medium bowl, combine shrimp, minced scallions, ginger powder, waterchestnuts, sherry and 1 tablespoon each of sugar, soy sauce and sesame oil; to form a paste. Stuff each mushroom with a teaspoon or more of the shrimp paste (depending on the size of the mushroom), bake in a 400º oven for 30 minutes, draining excess liquid every 10 minutes. Combine remaining sugar, soy sauce sesame oil, the chicken stock and oyster sauce in a small saucepan and bring to a boil, pour sauce over stuffed mushrooms.
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