Chop the Chinese black mushrooms. In a large skillet over medium high heat,
saute the chopped black mushrooms in the extra virgin olive oil. Add the
butter, shallots, ginger, soy sauce and brown sugar. Cook for 2 minutes,
stirring occasionally. Stuff the mushroom caps with mixture.
In a roasting pan put in chicken stock and stuffed mushrooms and roast in a
350 degree oven for about 10 minutes or until tender. Pour the roasting liquid
in a small sauce pan and reduce by half.
Add oyster sauce and chopped cilantro. Spoon sauce over mushrooms and serve
immediately.
Garnish with chopped scallions.
Yield: 4 servings
