This is a killer appetizer. I have never made it without my guests taking their first bite and saying”wow!” It’s incredibly light, moist and unexpectedly intense in flavor.
Serves 4

Mushroom-Shrimp

2 tbsp peanut oil
sliced green parts of the green onions  (for garnish)
24 small to medium button mushrooms or in my case I used 16 mini Portabellos as they are perfect for stuffing
1/2 lb raw shrimp
4 minced water chestnuts
1 green onion (spring onion) minced
2 tsp finely minced fresh ginger
2 tsp dry sherry
2 tsp light soy sauce
1/4 tsp salt
1/4 tsp black pepper

Twist the stems off the mushrooms and discard. Set caps aside.
Shell, devein and finely chop the shrimp.
Combine the shrimp, water chestnuts, green onion, ginger, sherry, soy sauce, salt and pepper. Mix thoroughly. Stuff the mushrooms with the shrimp mixture, put on a platter  and refrigerate them until you cook them  (This can be done ahead of time and don’t worry if the shrimp mixture starts to discolor, it will disappear when cooking)

Asian orange glaze sauce

1 cup chicken stock
4 tbsp dry sherry
4 tsp oyster sauce
2 tsp hoisin sauce
1/2 tsp Chinese chile sauce
1/2 tsp sugar
4 tsp grated orange rind

In a small bowl combine all the ingredients and stir well.
Set aside.

Final stage

Just before serving, place a large skillet (about 12″) over medium heat.
Pour in the peanut oil, then add the mushrooms carefully, button sides down. (stuffing upwards!)
Fry until the oil sizzles and the bottoms of the mushrooms are starting to brown, about 3 -4 minutes.
Pour in the Asian orange glaze sauce, cover the skillet and cook until the shrimp filling starts to turn white, about 3 – 4 minutes.
Remove the lid, turn the heat up to high and cook the mushrooms until most of the sauce has disappeared and glazes the mushrooms.
This is where the flavor gets really intense as the sauce has reduced so much and become very rich.
During the final minutes of cooking gently ladle what sauce is left over the tops of the mushrooms, glazing them with a shiny brown glaze.
Tip out the mushrooms and glaze onto a platter, decorate with the sliced green onion tops and serve immediately