How To make Chinese Stuffed Mushrooms
24 Fresh mushrooms (about 1 lb)
6 oz Uncooked, boneless lean pork
1/4 c Drained whole water
Chestnuts 3 Green onions
1/2 Small red or green pepper,
- seeded 1 sm Stalk celery
1 ts Cornstarch
1 ts Grated, pared fresh ginger
- root 2 ts Rice wine or dry sherry
1 ts Soy sauce
1/2 ts Hoi sin sauce
1 Egg white
3 c Vegetable oil
1/2 c All-purpose flour
BATTER:
1/2 c Cornstarch
1/2 c All-purpose flour
1 1/2 ts Baking powder
3/4 ts Salt
1/2 c Milk
1/3 c Water
FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop
stems finely and transfer to large bowl. 2. Finely chop pork, water chestnuts, onions, pepper and celery with
sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well. 3. Spoon pork mixture into cavities of mushroom caps, mounding
mixture in center. 4. Heat oil in wok over high heat until it reaches 375 degrees F.
5. Prepare batter. Carefully dip mushrooms in flour then in batter,
coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. FOR BATTER: 6. Combine cornstarch flour, baking powder and salt in bowl. Blend
in milk and water. Yield: 2 dozen
How To make Chinese Stuffed Mushrooms's Videos
Easy Chinese Food - Stuffed Mushrooms
Easy Chinese Food! Follow along to the video to learn how to make these delicious stuffed mushrooms, and it is easy too! Here is the instruction:
Ingredients:
- Mince meat
- Mushrooms
- Salt
- Sugar
- Wine
- Oil
- Soy sauce (optional)
- Egg and vegetable (optional)
Instruction:
1. Mix the mince meat, soy sauce, salt, sugar, wine and oil.
2. Mix it up!
3. Add some water and keep mixing until it is sticky.
4. Add an egg
5. Chop your vegetables and add them
6. Add pepper and mix it up.
7. Put cooking oil on your baking tray.
8. Stuff your mushrooms and put them on the baking tray
9. Preheat your oven to gas mark 5
10. Cook for 25 minutes
Finished! You can eat it with rice, or noodles, or simply some vegetables.
Jamie’s Festive Giant Stuffed Mushrooms | Tesco with Jamie Oliver
Jamie’s done it again, what a fun-gi. Festive stuffed portobello mushrooms that make a delicious veggie main or tasty side. #TescoAndJamie #EatMoreVeg
Get the recipe:
Chinese Style Portobello Mushrooms Recipe
Learn How to Make Chinese Style Portobello Mushrooms Recipe
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#mushroomrecipe #sueandgambo
Asian Stuffed Mushrooms | The Vegan Test Kitchen
If a mushroom-ambivalent person like myself can make it through this without dry-heaving, then you can too! But really, these asian inspired panko stuffed mushrooms from the Veganomicon are a break from the classic variety. Garnish with a little soy sauce to send it over the edge.
Buy The Veganomicon, 10th Anniversary Edition here:
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Over the course of 2017 I'll be tackling every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
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w/Eli Haynes, edited by JosephLucas
Ingredients:
22 stuffing mushrooms, washed and pat dry
1 tbsp peanut oil
3 garlic cloves, minced
1 cup finely diced daikon
3 tbsp mirin
1/2 tsp salt
1/2 tsp ground white pepper
1 1/2 cups panko
1 tbsp toasted sesame oil
2-4 tbsp water
1/2 cup finely chopped scallions, extra for garnish
3 tbsp toasted sesame seeds
Music:
Night Rider by Neil Krin
Sushi Time by The Human Fund
Dat Step by Gunnar Olsen
Mushroom Duplex Recipe - Juicy & Crunchy Cafe Style Stuffed Mushrooms Starter - CookingShooking
Friends, today let's make MushroomDuplex Recipe which is a famous Cafe Style starter made with stuffed mushrooms - super crisp from out, juicy mushrooms in with a cheesy spicy stuffing!
Do Subscribe to CookingShooking -
Ingredients:
Mushroom - 300g / 20 pieces
Water - 3 cups + more to boil
Salt - 1 heaped tsp to clean mushroom
Stuffing:
Oil - 1 tbsp
Onion - 1
Garlic - 4-5
Ginger - 1 inch
Capsicum - 1/2 medium size
Mushroom Stalks - 10
Salt - to season
Chat Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Black Pepper Powder - 1/2 tsp
Red Chili Flakes - 1/2 tsp
Coriander Leaves - 1 tbsp
Cumin Powder - 1/2 tsp
Cheese - 50g
For Crunchiness:
Maida & Corn Starch - 3 heaped spoons each
Salt - to taste
Water - to make a batter
Bread Crumbs - 1 cup (mixed with 1 tbsp chili flakes)
Oil - to fry
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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Blog:
SUPER EASY STUFFED PORTOBELLO MUSHROOM
Mushroom, cheese and Italian sausage it can't go any better.
Super easy recipe all you need is:
-Portobello Mushroom 4
-Italian Sausage 2
-Garlic 4 Cloves
-Onion 1/8 Chopped
-Parsley
-Mozzarella Cheese
-Havarti Cheese
-Sea Salt
-Black Pepper
-Butter