Shiitake Mushrooms Stuffed with Crabsticks. Mix the chopped onion and cake flour in the side of a bowl, Mix the crab sticks, mayonnaise and grated garlic (optional) in another part of the bowl. Then bring everything together and knead together. Take the stems off the shiitake mushrooms.
In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
While you wait, mix mayo with a bit of sriracha to taste.
Right before stuffing the mushrooms, brush the inside and rim of each mushroom cap with melted butter and sprinkle the insides with a small pinch of salt.
You can have Shiitake Mushrooms Stuffed with Crabsticks using 8 ingredients and 12 steps. Here is how you cook it.
Ingredients of Shiitake Mushrooms Stuffed with Crabsticks
- It's 2 of to 4 Imitation crab sticks.
- You need 1/6 of to 1/4 Onion.
- It's 1 tbsp of Cake flour.
- Prepare 3 tbsp of Panko.
- It's 1/2 tsp of Miso.
- It's 1 tbsp of Mayonnaise.
- It's 6 of Shiitake mushrooms.
- You need 1 of Katakuriko.
The butter helps the mushroom caps brown when they bake, and gives the finished stuffed mushrooms a nice little sheen. Fill each mushroom cap with stuffing mixture. Turn the stuffed mushrooms over, then add the sake, cover with a lid, and. Sprinkle the shiitake mushrooms with flour.
Shiitake Mushrooms Stuffed with Crabsticks step by step
- Cut the crab sticks into small pieces..
- Mix the chopped onion and cake flour in the side of a bowl, Mix the crab sticks, mayonnaise and grated garlic (optional) in another part of the bowl. Then bring everything together and knead together..
- Form into 6 balls..
- Take the stems off the shiitake mushrooms..
- Coat the insides of the shiitake mushrooms with katakuriko..
- Stuff the mushroom caps with the balls from Step 3, and dust the fillings with katakuriko. If you are adding the toppings later, make a dent in the middle of the stuffing..
- Spread oil in a heated pan, and pan fry the mushrooms with the filling side down..
- When they are nicely browned, turn the mushrooms over, cover with a lid and cook over low heat..
- When they are cooked through they're done. Put a little cheese in the dents in the fillings, put the lid back on and let the cheese melt with the residual hat..
- Add toppings such as edamame..
- The photo here shows little balls made with 40 g of crab sticks and 1 teaspoon of aonori. These aren't stuffed into shiitake mushrooms. For the recipe I used 80 g of crab sticks..
- When coating the tops of the fillings with katakuriko, put the potato starch in a small cup, invert the filled mushroom cap into the cup and press down. This way the katakuriko won't go flying all over and it's easier..
In a bowl, combine the chopped stems, ground pork, onions, egg, garlic, salt and pepper and mix well. Stuff each shiitake mushroom cap with the meat mixture. Heat some oil in a frying pan and place stuffed shiitake mushrooms on with the meat side down. The lovely Cheval d'Or restaurant is at the Windridge Inn, and is the perfect country inn location for Yves Labbe's country French cuisine. Traditionally served on Korean festive holidays, stuffed shiitake mushrooms are a more unexpected way to enjoy the veggie.
