Meat-Filled Mushrooms

• 6 large raw shrimp, shelled, deveined and finely chopped
• 4 ounces ground meat (pork or beef)
• 2 teaspoons rice wine
• 2 teaspoons soy sauce
• 1/2 teaspoon finely minced ginger
• 8 large fresh shiitake mushrooms, stems removed
• 8 large fresh white button mushrooms, stems removed
• Cornstarch, for dusting
• 1 tablespoon cooking oil
• 2/3 cup soup stock
• 1 1/2 tablespoons soy sauce
• 1 tablespoon salted black beans, rinsed and lightly crushed
• 3 tablespoons sweet rice wine (mirin)
• 1 teaspoon cornstarch

1. In a mixing bowl, combine shrimp, meat, rice wine, soy sauce and ginger in a bowl.
2. Mix well.
3. Lightly dust the mushroom caps with cornstarch.
4. Spread 2 to 3 teaspoons shrimp-meat filling inside each mushroom cap.
5. Heat a large non-stick frying pan over medium heat.
6. Add oil, swirling to coat surface.
7. Pan-fry filled mushrooms, meat-side down, until browned.
8. Add braising sauce.
9. Cover, reduce heat and simmer for 8 to 10 minutes.
10. Remove cover, and continue to cook until sauce is slightly thickened.

shrimp, ground meat, rice wine, soy sauce, ginger, shiitake mushrooms, white button mushrooms, cornstarch, cooking oil, soup stock, soy sauce, black beans, sweet rice wine, cornstarch

Taken from www.foodnetwork.com/recipes/meat-filled-mushrooms-recipe.html (may not work)