Shiitake-Stuffed Vidalia Onions

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Shiitake-Stuffed Vidalia Onions

 

Robertson writes that " the sweetness of the onions is enhanced by the

hoisin sauce and complemented by the woodsy flavor of the shiitakes.

Be sure the onions fit in your slow cooker if it smaller than 5 1/2 to

6 quarts. " Hoisin sauce (the sauce served with Chinese moo shu dishes)

can be found in the Asian foods section of the grocery store.

INGREDIENTS:

 

4 large Vidalia or other sweet yellow onions, peeled

1 tablespoon peanut oil

6 ounces fresh shiitake mushrooms, stemmed and caps chopped

1 tablespoon tamari or other soy sauce

1/4 cup hoisin sauce

1 tablespoon toasted sesame oil

1 cup dry bread crumbs

1 cup hot water

PREPARATION:

 

Slice off the tops of the onions and hollow out, leaving about a

1/2-inch-thick shell. Chop enough of the onion centers to yield 1/2

cup.

 

Heat the oil in a large skilet over medium heat. Add the chopped

onion, cover, and cook until softened, about 5 minutes.

 

Add the mushrooms and cook until softened, about 3 minutes. Add the

tamari, 2 tablespoons of the hoisin sauce, and the sesame oil, then

stir in the bread crumbs until well combined.

 

Spoon the stuffing into the hollowed-out onion shells and place them

in a 5 1/2 - to 6-quart slow cooker.

 

Place the remaining 2 tablespoons hoisin sauce in a small bowl. Add

the water, stirring to blend, then pour the liquid around the onions.

Cover and cook on Low for 6 hours, until the onions are tender.

 

Serves: 4

 

Source: Fresh from the Vegetarian Slow Cooker by Robin Robertson

 

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