Mushroom Shrimp Sukiyaki

3/4 lb. Fresh Mushrooms
1/4 cup Salad Oil
2 cups Celery, sliced
2 large Green Peppers, sliced
2 large Onions, sliced
1/2 cup Soy Sauce
2 tbs. Sugar
1 tbs. Dry Sherry
1 lb. Frozen Shrimp, peeled & deveined
1/2 cup Beef Broth or Water
6 servings Hot Cooked Rice

Rinse, pat dry and slice fresh mushrooms (makes 3 ¾ cups). Set aside. In a large skillet, heat oil. Add celery, green peppers and onions. Sauté for 5 minutes or until onions are pale gold. Combine broth, soy sauce, sugar and sherry. Gradually add to sautéed vegetables. Bring to boiling point. Add reserved mushrooms and shrimp. Return to boil; reduce heat and simmer 8 to 10 minutes longer or until shrimp turn pink. If desired, thicken sauce with 1 T. cornstarch blended with 1 T. water. Blend into mixture and cook until clear and slightly thickened, stirring often.

YIELD: 6 Portions

© 2000, The Mushroom Council