Stuffed Shiitake Mushrooms

These were inspired by the stuffed shiitakes at my favorite izakaya restaurant. I didn't measure out the ingredients, so these proportions are just approximations. Feel free to adjust them to taste

• Ready In: 40 mins
• Serves: 5

Ingredients

•  butter
• 25  fresh shiitake mushrooms
• 1⁄4 cup red onion, chopped
• 1⁄3 cup corn (canned, frozen, or fresh)
•  water
• 1  slice gingerroot, minced
• 1 1⁄2 cups cooked rice
• 1 1⁄2 tablespoons miso
• 1  tablespoon  shoyu
• 1  teaspoon mirin
• 1  teaspoon rice vinegar
•  sesame oil
• 1  egg, beaten
• 2  scallions, chopped
•  chili-garlic sauce (sriracha)
• 1  tablespoon mayonnaise
• 1⁄4 lemon

Directions

1. Preheat oven to 400 degrees F.
2. Wash and destem mushrooms (save stems and chop stems up small).
3. Saute mushroom caps in butter, then remove from heat.
4. In a small pot, saute onions and mushroom stems until slightly carmelized.
5. Add corn and ginger and cook for another minute or so.
6. Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
7. Cook until everything comes together, then remove from heat and add the egg.
8. In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
9. Bake for 15 minutes or until rice mixture is slightly crunchy.
10. While you wait, mix mayo with a bit of sriracha to taste.
11. When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
12. Serve with picked daikon and mixed greens.