Mushroom Shrimp Dumpling Toasts

Shrimp Filling

1. In a food processor, combine all ingredients and pulse to chop. After a few pulses, run the food processor until an emulsified puree forms. 
2. Transfer to a container with a snap on lid and refrigerate for up to 48 hours before using.

Cremini Mushrooms

1. Combine stemmed mushrooms with oil, salt and pepper in a large bowl and toss to coat mushrooms.
2. Arrange mushrooms, stem-side-up, on a parchment lined sheet pan and roast in a 400ºF oven for 15 to 20 minutes, or until soft and caramelized. 
3. Allow mushrooms to cool completely and for any liquid to be reabsorbed back into the mushroom. 

Breading

1. Using a traditional breading method, put dry tempura batter in a 2½ inch hotel pan, prepared tempura batter (according to package instructions) in a second hotel pan, and toasted panko in a third hotel pan. 
2. Dredge roasted mushrooms in dry tempura, dip in tempura batter, and dredge in panko.
3. Fry mushrooms in a deep fryer for 60-90 seconds depending on oil temperature, until golden brown. Drain and allow to cool.

Filling Mushrooms

1. Spoon shrimp filling into the stemmed side of the mushrooms. Sprinkle with sesame seeds and pat gently to set the sesame seeds onto shrimp filling. 

Finishing Mushroom Toast

1. On a flat top griddle or in a non-sauté pan, drizzle a small amount of oil, arrange mushrooms shrimp-side-down, and sear until golden and cooked through, approximately 60 seconds. 
2. Arrange on a plate or platter and drizzle generously with Katsu Sauce.