Chinese Stuffed Mushrooms 百花酿香菇
This Chinese Stuffed Mushrooms is really a simple dish and yet it looks so presentable. Especially when you are planning to host a gathering or Potluck. Impress your friends and family members with this mushrooms!
Main Ingredients:-
3 pcs Baby Pok Choy - Cut half
6 pcs Dried Shiitaki Mushrooms - Soak in water for 30 minutes
120g Minced Pork
50g Fish paste (salted)
5cm Length Diced Carrot
1 tbsp Chopped Spring Onions
1 tbsp Corn Flour
6 Wolf berries (optional)
Seasoning
White Pepper
1 tbsp Soy Sauce
4-5 drops Fish Sauce
Few drops of Sesame Seed Oil
Sauce
100ml Mushroom water
1 tbsp Oyster sauce
1/2 tsp Sugar
1 tsp Maggie Concentrated Chicken Stock
Few drops Sesame Seed oil
1/2 tbsp Olive Oil
1 Clove Chopped Garlic
Few pieces of Sliced Carrot
2 tbsp Cornstarch slurry
Method:
1) Boil a pot of water, add in olive oil & salt. Blanch baby Pok Choy for 1 minute. Drain and arrange on plate.
2) Mushrooms remove stems. Mushrooms squeeze out extra moisture. Keep the mushrooms water.
3) Combine minced pork with fish paste, white pepper, soy sauce, fish sauce, sesame seed oil, carrot and spring onions
4) Split Pork mixture into 6 portions
5) Dust some corn flour on each mushrooms.
6) Roll pork mixture into balls and stuff in each mushrooms
7) Add wolf berries on top (optional)
8) Steam over medium high heat for 12minutes.
9) Prepare sauce: Combine mushroom water, oyster sauce, sugar, chicken stock & Sesame seed oil
10) In a wok, preheat olive oil, add in garlic and carrot. Stir fry for 1 minute
11) Add in sauce. Once boil, add in cornstarch slurry. Cook untill sauce thickened.
12) Pour sauce onto mushrooms.
13) Done!
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STUFFED MUSHROOMS | the best vegetarian recipe for Thanksgiving & Christmas
Stuffed mushrooms are always a party favorite, especially during the holidays! Soft mushroom caps are stuffed with a cheesy, herby, and garlicky filling. Then baked until golden with crumbled pecans on top. The perfect vegetarian appetizer I'd say!
Unlike most stuffed mushroom recipes, this one is gluten-free, as I've swapped panko breadcrumbs for chopped pecans. And I think it really elevates the flavor! It's truly an appetizer both vegetarian and non-vegetarians will love. And perfect for both Thanksgiving and Christmas. Because everyone craves cozy, indulgent foods during the holidays right? So, let me show you how to make the best stuffed mushrooms recipe ever!
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► TIMESTAMPS:
00:00 Intro
00:27 Preheat oven and grease pan
00:42 Remove the stems from the mushrooms and chop them up
01:47 Dice the onion and peel the garlic
02:22 Saute the chopped mushroom, onion, and garlic
03:25 Grate the parmesan cheese
03:41 Chop the pecans and parsley
04:46 Mix the filling together and stuff the mushrooms, then bake
06:14 Plate the stuffed mushrooms and sprinkle with parsley
06:49 Taste test
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[徽Anhui Cuisine] -- Stuffed Shiitake Mushroom with Minced Pork 香菇酿肉
Cuisine Names: Anhui food, Hui cuisine
Location: Anhui Province (inland E. China)Huangshan (Yellow Mts.), Hefei
Distinctives: many wild plant/animal ingredients, more stewing and oil
Representative dish: Stuffed Shiitake Mushroom with Minced Pork (香菇酿肉)
Ingredients:
8 dried Shiitake Mushroom
180g Ground Pork
3 Green Onion
3 tsp Soy Sauce
1 tsp Salt
1 tsp White Pepper
1 tsp Corn Starch
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a food party idea ~ creamy crab stuffed mushrooms
creamy crab stuffed mushroom ~
Whenever I’m invited to a dinner party, I always like to bring a homemade dish as a token of appreciation for the host ♥️ So, for this dinner party I made these crab stuffed mushrooms!
They’re easy to eat and very easy to make as well. I’ll admit mine aren’t the prettiest in the video (because I overstuffed them) but I assure you it tasted great!
large mushrooms
cream cheese, softened
japanese mayo
parmesan cheese
garlic
sugar
scallions
crab sticks
dried parsley flakes for garnish
written recipes
link to ingredients
instagram
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Retro Recipe: Stuffed Chinese mushrooms
A classic celebration dish of mushroom stuffed with pork and shrimps to start off the new year.
Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network
Giada's stuffed mushrooms are sure to be a hit at your next gathering!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Stuffed Mushrooms
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 28 mushroomsIngredients
Deselect All
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Directions
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
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Giada De Laurentiis' Stuffed Mushrooms | Everyday Italian | Food Network