Stuffed mushrooms with shrimp from Pacific Flavors: Oriental Recipes for a Contemporary Kitchen by Hugh Carpenter and Teri Sandison

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • amoule on November 03, 2016

    These are good but I suspect that the sauce variations might be better than the oyster sauce offered in the main recipe. I also think shiitake mushrooms would be an improvement over button mushrooms. The filling is a little bland, but I suspect it might be the shrimp that I used. I suggest cutting back the water chestnuts to two or three.

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