Fish Mousse Stuffed Shitake Mushrooms

  
Recipe Courtesy of Larry Chu, Chef Chu’s, Los Altos, CA 
 

Ingredients:  

4 large Shiitake mushrooms (2 inches in diameter), lightly rinsed, stems removed, patted dry
Chinese broccoli stalks

Mouse Filling:

3 ounces sea bass or any white fish, boneless, skinless fillet, cut in 1-inch chunks
3 tablespoons water  

1 tablespoon cornstarch  

Pinch of salt  

Pinch of white pepper
1 teaspoon dried tangerine peel, reconstituted, finely minced  

1 teaspoon white part of green onion, minced,  
 

Sauce:   

1 teaspoon garlic, minced
1 teaspoon ginger, minced 
½ small jalapeno, seeded, minced (optional)  
½ cup chicken broth  
1 tablespoon soy sauce  

¼ teaspoon sugar (to taste)  
1 teaspoon cornstarch paste (1 teaspoon cornstarch and 1 teaspoon water)  

½ stalk green onions, sliced  

  

Line the edges of a rimmed heatproof plate with whole Chinese broccoli stalks arranged around the edge. Combine seasoning sauce ingredients in a bowl.  

 

To make mousse, place filling ingredients in a food processor. Process filling for about 1 minute until mixture becomes fluffy. Add green onions. Pulse a few times to incorporate them evenly into a mixture.

To stuff mushrooms, place a rounded tablespoon of filling onto the bottom of each mushroom cap and divided evenly. Smooth the top with the spoon and place the stuffed caps in the center of the heatproof plate.

To steam, bring water to a boil inside a steamer fitted with a rack. Place stuffed mushroom plate onto the rack. Cover and steam for 6 minutes and remove dish.  

To make the sauce, heat a small saucepan and add seasoning sauce ingredients. Bring to a boil. Thicken sauce with enough cornstarch paste to make a light consistency sauce. Stir in green onions. Spoon the sauce over stuffed mushrooms.

Chef’s Note:  

For a milder sauce, heat ¼ cup chicken broth to a boil, add a pinch of salt and white pepper to taste. Simmer and add enough cornstarch paste (less than 1 teaspoon) to make a light consistency sauce. Spoon the sauce over the mushrooms to glaze. Serves 4.