This is an excellent way to showcase your log-grown shiitake as they are exceptionally meaty and can be harvested at just the right stage for stuffing.
Ingredients:
6 oz firm tofu
1/4 tsp of white or Shiro miso (optional)
1 egg, beaten
2 1/2 TBSP cornstarch (divided)
6-12 cup-shaped mushrooms (for large mushrooms (4+ inches in diameter), you may need double the filling)
1 TBSP oil
2 tsp mirin or a scant 1/2 tsp sugar mixed with 2 tsp of rice vinegar
2 tsp soy sauce
1/3 c dash, vegetable or chicken stock
1/2 tsp each of salt and pepper
1. Place tofu, miso and egg in a food processor, process until creamy. Add 1 1/2 Tbsp cornstarch and fold in by hand.
2. Dust the gill side of the caps with the remaining 1 TBSP cornstarch (pastry brush helps distribution)
3. Fill the gill side caps with the tofu mixture, pressing down gently to remove air spaces in the gills. Mound slightly in the center.
4. Heat oil in a wide skillet. Flip the filling side down, gently pressing the mushrooms into the pan and then cook for a minute or so, lightly searing the filling.
5. Flip the mushrooms, filling side up, and press mushrooms again into the pan for a few seconds.
6. Mix the mirin, soy sauce and stock, add to the pan and heat until it starts to bubble.
7. Flip mushrooms again, filling side down. Raise the heat to a simmer until the liquid thickens
8. Slide the mushrooms out of the pan onto a plate and drizzle the remaining sauce over them. Garnish if desired with flake salt and pepper, sesame seeds or any of the wonderful Japanese-style toppers, or just plain!
9. Eat hot or at room temperature
This recipe is adapted from the excellent recipe book, Washoku by Elizabeth Andoh, which is an excellent introduction to Japanese ingredients and cooking for the home kitchen