*  Exported from  MasterCook  *
 
              Mixed Mushroom And Chinese Cabbage Spring Rolls
 
 Recipe By     : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Tvfn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  Pound         regular mushrooms
      1/4  Pound         Shiitake mushrooms
      1/4  Pound         Portobello mushrooms
      1/4  Pound         Oyster mushrooms
    1      Tablespoon    sesame oil
    1      Teaspoon      chopped shallots
    1      Teaspoon      chopped garlic
    1      Tablespoon    chopped parsley
    1      Tablespoon    chopped ginger
                         Salt and pepper to taste
    8      Large         Napa cabbage leaves
 
 Clean and slice all mushrooms into 1/2-inch pieces. 
 Saute the mushrooms in a large saute pan in the sesame oil for about 5 
 minutes, stirring occasionally. Add shallots, garlic, parsley and ginger. Cook 
 for another 6 to 8 minutes. Season to taste with salt and pepper. Chill. 
 Blanch the cabbage leaves in 1 quart of boiling water and immediately chill in 
 ice water. 
 Dry the cabbage leaves on paper towels. 
 Place 1/8 of the mushroom mixture in the center of each cabbage leaf, fold the 
 side of the leaf and roll. 
 Serve with light soy sauce for dipping. 
 Yield: 4 servings 
 
 
 
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