Asian Stuffed Mushrooms ala Beyond the Moon

[Guest guest]

I have Beyond the Moon and Horn of Moon stuff that I've posted in

years past. Will dump a few on you and hope they aren't duplicates of

what's been sent already. I tried to note each incoming post so that I

don't, but you guys are typing faster than I can keep up! )) Ain't this

fun? PS: I really enjoy these two cookbooks. Can it be that ALL of these

recipes were actually served at the restaurant? Wait, from what I quick

read (it's been a long time since I last looked at these books) the Horn of

the Moon book is the one with the restaurant recipes and Beyond the Moon

she did up after she closed the place and are more just her own. ??

 

Anybody ever EATen at the place - Horn of the Moon, Vermont?

 

Brenda Adams

 

* Exported from MasterCook *

 

Asian Stuffed Mushrooms

 

Recipe By : Ginny Callan, Beyond The Moon Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Appetizers

Vegetables Beyond The Moon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound mushrooms -- large ones

2 tablespoons canola oil

3 large garlic cloves -- peeled and minced

2 tablespoons ginger -- peeled and minced

fresh

3/4 cup red bell pepper -- finely chopped (1

medium pepper)

I stalk bok choy -- chopped (1/2 cup)

1 teaspoon sesame oil

1 tablespoon tamari -- or soy sauce

1/2 teaspoon salt

1/2 cup fresh bread crumbs

1/4 teaspoon chili paste with garlic

3 scallions -- thinly sliced

1 tablespoon fresh lemon juice

 

Preheat the oven to 375 F degrees. Grease a baking pan.

 

Pull the stems from the mushroom caps and chop them finely. Place the caps

in the prepared baking pan.

 

Heat the canola oil in a skillet over medium heat. Saute' the garlic

ginger. and red bell pepper just until tender, about 3 minutes. (Stir in a

tablespoon or two of water if the ginger begins to stick.)

 

Stir in the chopped mushroom stems and the bok choy. Cook until the

mushrooms are tender and the liquid has evaporated, about 5 minutes more.

 

Remove the pan from the heat, and stir in the sesame oil, tamari salt,

bread crumbs, chili paste, scallions, and lemon juice.

 

Using a teaspoon, stuff the mushroom caps with the filling. Bake for 20 to

25 minutes, until the caps are tender. Serve immediately.

 

Ginny Callan, Beyond The Moon Cookbook, more vegetarian recipes from the

author of Horn of the Moon cookbook

Adapted for Mastercook software by Brenda Adams <adamsfmle;

posted to veg-rec 9/99.

 

 

 

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NOTES : 4 to 6 appetizer servings