James Beard's Chinese Ginger and Pork Stuffed Mushrooms
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 lb ground lean pork
- 2 tablespoons minced green onions
- 1 egg
- 1⁄2 teaspoon salt
- 1⁄4 cup minced water chestnut
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- cracker crumb
- 20 mushroom caps
- 1 small mushroom cap
directions
- Mix all the ingredients.
- Stuff the mushroom caps.
- Sprinkle with sesame seeds.
- Bake at 350 for 25 to 30 minutes.
- Step back and prepare for praise.
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RECIPE SUBMITTED BY
I'm finally posting recipes after years of using this site. I want to be able to access treasured recipes without lugging a ton of books south with me when I move to Lake Chapala in Mexico.
Recently retired after 35 years teaching Algebra to 8th graders. I learned to cook at my mother's knee (and Julia Child expanded my vision). She was a 1st generation Swedish-American. Christmas was when we immersed outselves in the Swedish culture and food. Many of the recipes I have recently posted are from her hand-written notes and recipes. My one real regret is that she would never write down the "juice" she used to make pickled herring.
Favorite cookbook? I have over 100 or so. I love reading recipes.
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