Wednesday, September 24, 2008

Flaming Shrooms

Mikuni in Sacramento has the most amazing appetizer: Flaming Shrooms.  This is my home-cooked  version.  It's a first attempt, so I'm open to suggestions on how to improve it.  The original ones have crab in them too which would be awesome, but I didn't have any.  If you have crab around or you want to go get it by all means throw it in.  I also think it would be better if I covered the whole thing in panko and fried them, but these are a bit healthier.   I ate 5 of them in a flash, and I would definitely make them again.

-8 mushrooms
-oil (I used House of Tsang 'Wok Oil' but you can use whatever)

For the Filling:
-1/3 cup cream cheese
-1/8 cup jalepeños
-1 clove garlic
-a little bit of lemon juice
-a little bit of the juice from the jalepeños
-1/4 cup panko

1. Preheat oven to 375º
2. Get out a cookie sheet and grease it lightly.
4. Pull the stems out of the shrooms.
5. Stuff them with the cream cheese mix.
6. Top them with panko.
7. Stick the shrooms on the cookie sheet and drizzle some oil on top of each shroom.
8. Bake for 15-20 minutes.

For the sauce:
-2 tablespoons each of tempura and oyster sauce (or whatever asian sauce you have around)
-1/4 cup soy sauce
-1 cup chicken or veggie broth
-1/4 cup sugar
-1 tsp corn starch dissolved in a small amount of water, more if you need

1. Put all the sauce ingredients except for the cornstarch into a pot and bring them to a boil, stirring occasionally.
2. When the sauce is boiling, and the corn starch mix gradually until the sauce reaches it's desired thickness.  Use more than a tsp if you need, but don't forget to dissolve it in water first.  You can also add more soy sauce, stock, or sugar depending on how you like it.
3. When the shrooms are done, pull them out of the oven, drizzle with warm sauce and serve.

1 comment:


What a great idea~ spicy mushrooms! Looks delish!