SKILL LEVEL: Expert
PREP: 20 minutes
COOKING: About 30 minutes
MAKES: 4 to 6 servings, more as a party appetizer
PAIRS WELL WITH: Light beer, Lukewarm Yak Roast Broth
SKILL LEVEL: Expert
PREP: 20 minutes
COOKING: About 30 minutes
MAKES: 4 to 6 servings, more as a party appetizer
PAIRS WELL WITH: Light beer, Lukewarm Yak Roast Broth
Once a favored dish of the ancient mogu, this recipe has become a staple in pandaren cuisine. Packed with flavors and textures that vie for dominance with one another, these tender bite-sized morsels make for an easy—but impressive—appetizer.
10 ounces button mushrooms
1 teaspoon peanut or sesame oil
1 teaspoon minced fresh ginger
1 clove garlic, minced
1 cup ground pork sausage (about 8 ounces)
1 tablespoon soy sauce
1 /2 cup panko breadcrumbs
1 /4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 tablespoons scallions, minced
1. Preheat the oven to 350°F and lightly grease a baking sheet with oil.
2. Clean the mushrooms, then pull the stems from the caps and set aside. Place the caps on the prepared baking sheet, hollow side up. Mince the stems very fine. In a skillet, heat the oil over medium-low heat, then add the ginger and garlic, stirring until lightly brown, no more than 5 minutes. Add the minced mushroom stems, and cook until those are soft, another minute or two. Add the pork sausage, and cook until browned, another 5 minutes or so. Remove from heat and pour off any excess fat from the pan. Pour in the soy sauce, stirring to incorporate it into the mixture.
3. Transfer to a bowl and allow to cool. Add the remaining ingredients, making sure they are evenly distributed. Put a little of the filling into the hollow of each mushroom cap, then heap more on top of that, pressing into a little mound. Bake for about 15 minutes. Allow to cool slightly before serving.