Stuffed Shiitake Mushrooms with Hoisin-chili Glaze
From ABINGDON MANOR AN EXTRAORDINARY INN & RESTAURANT12 oz. bulk pork sausage (I use hot Jimmy Dean)
1/2 cup Hoisin sauce (available at Oriental groceries)
1/4 - 1/2 teaspoon garlic chili sauce
Chopped fresh chives
Stem mushrooms and place stem side up on a rimmed baking sheet. Mound each with sausage and cover. Stir Hoisin and chili sauces in a small sauce pan over medium heat until warm and well combined.
Brush glaze on mushrooms (can be prepared to this point and refrigerated until ready to bake). Bake in a 400 degree oven for approximately 15 minutes. Sprinkle with fresh chives and serve.
Our Favorite Recipes
Stuffed Pork Loin with Exotic Mushroom Demiglace
This recipe is great for a dinner party for a group of up to 12 people. It also makes a very nice holiday dinner. Be sure to use 4 or 5 different types of mushrooms in the sauce. I often pair it with roasted mashed sweet potatoes with a little lime and green beans Lyonnaise as shown in the photo. While it takes a little time to prepare, the rave reviews you will get will be work the effort....Read More
- Grilled Romaine Salad
- Locro: An Ecuadoran Peruvian potato-cheese soup
- Brandied Fruit & Flan
- Scallops & Shrimp Kabobs with Fruit Salsa
- Coconut Rice Pilaf
- Colonial Custard Apple Pie
- Chocolate Covered & Brown Sugar and Spice Pecans
- Chocolate Turtle Delight
- Asian Chicken Lettuce Wraps
- Almond Pear Tart
- Apple, Pecan & Cinnamon Multigrain Pancakes
- Veal Rollatine
- Brioche
- Cold Mango & Vegetable Spring Roll
- Seafood Newberg
- Sauteed Salmon in Panko Breadcrumbs
- Chicken Saltimbocca with Lemon Sauce
- Amaretto Cream
- Argentinean Style Beef with Chimichurri Sauce
- Dilled Carrot Soup
- Apple and Orange Salad with Honey-Garlic Dressing
- Stuffed Shiitake Mushrooms with Hoisin-chili Glaze
- Shrimp BLTs
- Goat Cheese & Watermelon Summer Salad
- Crab Imperial