Steamed Mushrooms

Directions

Preparation: Wash and soak “jyo” mushrooms in warm water for at least 1 hour.

Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems.

Strain stock for use in another dish.

Mix plum sauce with warm water in dip saucer, cover and reserve.

Make a paste of dry mustard and water; cover and let marry for 30 minutes; then add white vinegar and thin soy sauce.

Filling: Finely chop pork shoulder.

Mix cornstarch and water; add oyster sauce, soy sauce and black pepper.

Add chopped pork; work with your fingers into thick mixture.

Add onions, ginger and Chinese parsley.

Allow filling to stand in covered bowl for 30 minutes.

Mound about 1½ teaspoons of filling on each mushroom.

Arrange on serving plate.

Steaming: In steamer, bring water to rapid boil first; steam “jyo” mushrooms for 30 minutes; steam buttons for 20 minutes.

Serve.

If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes.