Stuffed Shiitake Mushrooms - cooking recipe

Ingredients

butter
25 fresh shiitake mushrooms
1/4 cup red onion, chopped
1/3 cup corn (canned, frozen, or fresh)
water
1 slice gingerroot, minced
1 1/2 cups cooked rice
1 1/2 tablespoons miso
1 tablespoon shoyu
1 teaspoon mirin
1 teaspoon rice vinegar
sesame oil
1 egg, beaten
2 scallions, chopped
chili-garlic sauce (sriracha)
1 tablespoon mayonnaise
1/4 lemon

Preparation

Preheat oven to 400 degrees F.
Wash and destem mushrooms (save stems and chop stems up small).
Saute mushroom caps in butter, then remove from heat.
In a small pot, saute onions and mushroom stems until slightly carmelized.
Add corn and ginger and cook for another minute or so.
Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well.
Cook until everything comes together, then remove from heat and add the egg.
In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches.
Bake for 15 minutes or until rice mixture is slightly crunchy.
While you wait, mix mayo with a bit of sriracha to taste.
When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it.
Serve with picked daikon and mixed greens.