Recipe - Medallion Mushrooms (Gum Chin Doan Goo)

**** NO E *****
Karen Adler FNGP13B.
Yield: 2430
24 md Mushrooms;fresh; (from
2430)
1 cup Ground pork;fresh; lean
4 Shrimp; medium sized
6 Water chestnuts; chop fine

68
1 tablespoon Dark soy sauce
1 tablespoon Sherry
One half teaspoon Salt
One half teaspoon Sugar
1 teaspoon Cornstarch
2 teaspoon Oil
One half cup Chicken stock
4 tablespoon Oyster sauce; =OR=
5 tablespoon Oyster sauce
1 Green onion stalk; chopped

PREPARATION: Wash and stem mushrooms. (Save stems for something else.)
Pat dry. Shell and devein shrimp. Mince them and mix with water chestnuts,
pork, soy sauce, sherry, sugar, salt and cornstarch. Spread about 1
tsp. of filling onto each mushroom. COOKING: Heat 2 tsp. oil in a
skillet and place mushrooms in a single layer with the filling facing
up. Brown for 1 minute. Pour One half cup stock into the skillet, cover and
simmer for 810 minutes, adding more stock if necessary.
Uncover. (There should be about One fourth cup stock left in the skillet.) Add
oyster sauce and baste the mushrooms. When sauce thickens, transfer to
platter and garnish with chopped green onions. DO AHEAD NOTES:
This dish can be made ahead of time and reheated slowly on the stove,
adding a little more broth and oyster sauce to make certain the sauce is
not dried out. COMMENTS: Pick mushrooms that are about 1 One half to 2
inches in diameter since they shrink during cooking. Insert toothpicks when
serving as appetizers. Gum Chin Doan Goo can double as a dinner side dish.
Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler
FNGP13B.
Posted to MCRecipe Digest V1 #174

Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
steven.h.bergstein@ac.com