Stuffed Shiitake Mushrooms Serves 6 This elegant dish may be served as an appetizer or a main course for lunch. Select large, unbroken mushroom caps for best results.
Prep Time: 25 minutes
Cooking Time: 25 minutes
2 teaspoons canola oil
2 teaspoons minced garlic
3 teaspoons minced ginger
6 scallions, chopped
1 cup finely chopped Savoy cabbage
1/2 cup shredded carrot
2 tablespoons reduced-sodium soy sauce
2 teaspoons honey
1 cup mung bean sprouts
8 ounces tempeh, crumbled
6 ounces fresh kale or spinach leaves
1/2 cup vegetable stock
2 teaspoons mirin
2 teaspoons rice vinegar
1 star anise
1 1/2 teaspoons arrowroot flour mixed with 1 tablespoon cold water
1. Rinse mushrooms under warm water to remove dirt. Place mushrooms in a heat-proof bowl and cover with boiling water. Set aside to soften at least 20 minutes. Drain mushrooms, reserving their liquid, then squeeze them to extract additional soaking liquid. Trim and discard the stem of each cap and set caps aside.
2. Heat the oil until hot but not smoking. Add garlic and 2 teaspoons ginger. Cook over medium heat, tossing constantly, 1 minute. Add scallions, cabbage and carrot and continue to toss until the cabbage turns bright green, about 2 minutes. Reduce heat slightly and stir in the soy sauce and 1 teaspoon honey. Cook, stirring often, for another 2 minutes. Add bean sprouts and tempeh. Continue to cook, stirring often, until the bean sprouts wilt, about 1 minute. Remove vegetables from the heat and cool briefly.
3. Line two or three layers of a bamboo steamer with spinach or kale leaves and set aside. Spoon a heaping portion of the tempeh filling into each mushroom cap and smooth it into a neat mound. Place the caps in the steamer baskets and steam, covered, over rapidly boiling water for 15 minutes. Place the steamed kale on a serving platter and arrange the mushrooms on top.
4. Meanwhile, in a small saucepan, combine the stock, reserved ginger and honey as well as 3 tablespoons of the reserved mushroom soaking liquid, mirin, vinegar and star anise. Bring to a boil and simmer, stirring once or twice, for 5 minutes. Stir in the arrowroot mixture and bring to a boil. Pour this sauce over the mushrooms and serve at once.