Chinese-Style Stuffed Mushrooms

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup finely chopped onion
• 1/2 teaspoon minced garlic
• 1/2 teaspoon freshly grated ginger
• 1/2 cup finely chopped celery
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped water chestnuts
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 2 tablespoons dry sherry
• 2 tablespoons cornstarch
• 2 tablespoons water
• 4 ounces ground pork
• 12 large mushrooms, stems removed and finely chopped

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger; cook and stir until the onion is softened, about 5 minutes. Stir in the celery, five-spice powder, pepper, and salt; cook and stir until the celery is softened, about 3 minutes. Add the carrot, water chestnuts, soy sauce, oyster sauce, and sesame oil; cook and stir until the vegetables are tender, about 5 minutes.
3. Stir in the cilantro, parsley, and sherry. In a small bowl, stir together the cornstarch and water; add to the skillet and cook, stirring, until the sauce thickens, about 1 minute. Remove from heat and stir in the pork and mushrooms.
4. Spoon the filling into the mushrooms. Arrange the mushrooms in a single layer in a shallow baking dish. Bake in the preheated oven until the mushrooms are cooked through and the filling is lightly browned, about 15 minutes.

Interesting Facts

• The five-spice powder used in this recipe is a Chinese blend of star anise, clove, cinnamon, Sichuan pepper, and fennel.
• The mushrooms can be served hot or cold, depending on your preference.
• Oyster sauce is a Chinese condiment made from oyster extract, sugar, and salt.