CHINESE BUFFET MUSHROOMS RECIPES

Steps:

• Heat oil in a large skillet or stir-fry pan. Add ginger, and garlic; cook, stirring.
• constantly, just until fragrant.
• Toss in sliced mushrooms and cook several minutes or until mushrooms soften and start to brown.
• Drizzle in the soy sauce and seasme oil, stirring until most of liquid evaporates off.
• Remove from heat and garnish with sliced green onions and toasted sesame seeds.

Steps:

• Set oven control to broil. Remove stems from mushroom caps; set stems aside. Place mushroom caps, stem sides down, in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Broil with tops about 4 inches from heat about 8 minutes or until mushrooms begin to release moisture. Remove mushrooms from pan; drain on paper towels. Finely chop mushroom stems.
• Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add onion, gingerroot, garlic and sherry. Cook about 6 minutes, stirring frequently, until onion is tender. Stir in chopped mushroom stems and remaining ingredients. Heat through.
• Place mushroom caps, stem sides up, in ungreased jelly roll pan. Spoon shrimp mixture into caps, mounding slightly. Spray lightly with nonstick cooking spray. Broil with tops 4 inches from heat about 5 minutes or until shrimp mixture is light brown.