Dimple Maggot cooks : Baked Shiitake Mushroom with Red Wine Pork

An awesome snack or starter! Though I didn't get the cheese quite right, it went well with the whole thing.

Inspired by the stuffed mushrooms I had at Italiannies!

Ingredients (2 pax serving) :

• 6 plum shiitake mushrooms, stump removed
• 1 bowl of minced pork
• salt and freshly ground black pepper
• 1/2 cloves of garlic, finely chopped
• 2 tablespoons of italian herb
• 1 tablespoon of flour
• 2 1/2 tablespoons of canned tomatoes
• half glass of red wine
• 125ml milk
• 2 knobs of butter
• handful of mozzarella

Method :

Soak mushrooms for an hour or until soft.

Heat a small pan and, when it's nice and hot, add vegetable oil. Fry pork until slightly cook. Add a pinch of salt. Stir fry. Add canned tomato and wine. Stir fry until pork is golden brown. Sprinkle pepper and keep low fire until wine is 70% absorbed into pork and gravy turns dark red.

Meanwhile, heat small pot with butter and flour. Stir until mixed. Add milk. Keep low fire until milk is thick and smooth. Add mozzarella and a pinch of salt, keep stirring until all mixed. Final result should be thick, smooth and cheese sauce.

Scoop sauce into cupcake baking pan. Place shiitake mushrooms into each cupcake hole. Push mushrooms into sauce so that sauce completely surrounds mushroom. Scoop pork into each mushrooms. Make sure they do not spill onto the cheese sauce. Have them baked at 190°C for 20 minutes.