Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, ground chicken stuffed shiitake mushrooms. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
This chicken dumpling recipe includes shiitake mushrooms–both fresh and dried–to give them a really deep, meaty flavor. This traditional dish from central China is sometimes made by stuffing cucumbers instead of mushroom caps. If you don't find ground chicken at the store, you can grind raw, boneless, skinless chicken in a food processor.
Ground Chicken Stuffed Shiitake Mushrooms is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Ground Chicken Stuffed Shiitake Mushrooms is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have ground chicken stuffed shiitake mushrooms using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Ground Chicken Stuffed Shiitake Mushrooms:
- Prepare 6 Shiitake mushrooms
- Prepare 1 don't throw them away Shiitake mushroom stems
- Prepare Ground meat
- Make ready 150 grams Ground chicken
- Make ready 1 piece Ginger
- Make ready 1 tsp Sake
- Prepare 1 tsp Soy sauce
- Make ready 1 tbsp Katakuriko
- Make ready 1 Mayonnaise (hidden flavor & adhesive)
- Prepare 1 Plain flour
Fill mushroom caps with the meat mixture. Grease a baking sheet with olive oil and place mushrooms stem side up. Flavorful shiitake mushrooms are such a foundation of Asian cooking. Don't waste that liquid — use it in the place of chicken broth or as the base of a sauce.
Instructions to make Ground Chicken Stuffed Shiitake Mushrooms:
- Rinse the inside of the umbrella-like bloom of the shiitake mushrooms. Remove the hard part of the stem, and drain. Cut off the ends of the stems - we'll be using them in Step 2. Create the sauce.
- Combine the chicken, ginger, sake and soy sauce ingredients and the mushroom stems in a blender and pulverize. Lightly mix in the katakuriko. Preheat your oven to 200℃.
- Spread out a baking sheet on your oven pan and line up the mushrooms with their backs facing down. Make a ring on each one with the mayonnaise.
- Lightly sift the flour over Step 3 (I use a tea strainer).
- Use a spoon to place the ground chicken from Step 2 on top of the mushrooms from Step 4. Spread out evenly over the 6 mushrooms. Use the back of the spoon to lightly press down on them, then sift flour over the top a few times.
- Place Step 5 in the oven and bake at 200℃ for 15-20 minutes.
- Once they've finished baking, place on a plate, top with the sauce, and it's complete. Use whatever toppings you like.
- I recommend this Seriously Delicious Teriyaki Garlic Sauce, from user 3103 -. I topped my mushrooms with this. - - https://cookpad.com/us/recipes/168240-seriously-delicious-garlic-teriyaki-sauce
If you want to use the mushroom soaking liquid, slowly pour the liquid into a measuring cup but stop when you reach the gritty stuff at the bottom. Growing Shiitake mushrooms is one of the most rewarding of all the gourmet species. Find out what makes it special, and how you can grow them at home too! Traditionally, Shiitake mushrooms were grown on hardwood logs and stumps, with pioneering methods developed in Japan many decades ago. A stir-fry of tender chicken, bright green asparagus and earthy shiitake mushrooms.
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