Stuffed Portabella Asian

1. 1

   Soak apricots overnite in wine.

2. 2

   Wipe outside of mushrooms gently with damp cloth.

3. 3

   CHICKEN.

4. 4

   Rinse chicken with cold water and pat dry.

5. 5

   Use microwave stamer or stovetop steamer.

6. 6

   Put 6 cloves smashed garlic in water.

7. 7

   Place chicken in steamer portion.

8. 8

   Sprinkle with garlic salt.

9. 9

   Cover and Cook until juices are clear (about 5 minutes in microwave).

10. 10

    When done and cooled a little put thru food processor or chopper until finely chopped.

11. 11

    Set aside.

12. 12

    POTATOES.

13. 13

    Peel, wash, cut in quarters and boil until fork tender.

14. 14

    Mash thoroughly.

15. 15

    Add milk and 1 teaspoon butter to potatoes.

16. 16

    Whip until smooth.

17. 17

    set aside.

18. 18

    COMBINING.

19. 19

    Put apricots and wine in food processor or chopper and chop fine.

20. 20

    Heat saute pan and add 1 tblsp butter and 1 tblsp EVOO.

21. 21

    Saute scallions and celery for 2 minutes.

22. 22

    Stir in apricots with wine and reduce for 1 minute.

23. 23

    Stir in soy sauce, oyster sauce, chili paste, apricot preserves, salt and pepper.

24. 24

    Stir in chicken.

25. 25

    Mix in potatoes.

26. 26

    Set aside.

27. 27

    In separate bowl, beat 1 eggyolk thouroughly with plum sauce.

28. 28

    Add ice water and mix.

29. 29

    Add flour and mix lightly, batter should be lumpy.

30. 30

    Dip outside of mushroom in egg mixture.

31. 31

    Place on well oiled baking sheet.

32. 32

    Divide chicken mixture between mushrooms.

33. 33

    Bake at 325 for 15 minutes.

34. 34

    Sprinkle with chopped pickled ginger.

35. 35

    Serve immediately.

* Per serving · 4 servings · Values may vary.