“New from the Kitchen”
Recipe of the Month – June 2014
Appetizers & Sorbets: Stuffed Shiitake Mushrooms with Hosin-chili glaze
Great as a starter for a meal or as an hors d’oeuvre at a cockail party.
Small or large Shiitake mushrooms depending on presentation,
12 oz. bulk pork sausage ( I use hot Jimmy Dean),
1/2 cup Hoisin sauce (available at Oriental groceries),
1/4 – 1/2 teaspoon garlic chili sauce,
Chopped fresh chives
Stem mushrooms and place stem side up on a rimmed baking sheet. Mound each with sausage.
Stir Hoisin and chili sauces in a small pan over medium heat until warm and well combined.
Brush the glaze on mushrooms (can be prepared at this point and refrigerated until ready to bake). Bake in a preheated 400 degree oven for approximatley 15 minutes. Sprinkle with fresh chives and serve.