How To make Stuffed Chinese Black Mushrooms

Garlic Butter Mushrooms

#shorts #mushrooms #garlicbutter #mushroom
how to cook mushrooms
these are royal trumpet / king oyster mushrooms

Treat these just like a steak
butter baste with garlic and your favorite herbs (:
brown butter and sage is a great combo
thyme and rosemary are also awesome!
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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!

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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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STUFFED MUSHROOMS | Chinese style recipe

Stuffed Mushrooms recipe with Chinese stuffing. Excellent starter recipe!
Do try this recipe and share your feedback in the comments section below.

INGREDIENTS
-10 -12 Button mushrooms (stems separated)
- some bread crumbs

FOR STUFFING:
- oil
- ginger garlic paste
- onion
- green chillies
- french beans
- carrots
- cabbage
- chopped mushroom stems
- soya sauce
- chilli sauce
- tomato ketchup
- 1 tsp cornflour for binding
- salt to taste

FOR BATTER:
- 1 tbsp maida (all purpose flour)
- 1 tbsp cornflour
- 1 tbsp milk
- 1/2 tsp black pepper
- salt to taste

Chinese Mushrooms Stuffed With Prawns And Pork 蘑菇 (Chinese New Year Recipe)

This is a simple and delicious recipe for Steamed Chinese Mushrooms. 蘑菇 The Chinese mushrooms are filled with a tasty filling of chopped prawns and ground pork. You can also grill this recipe for a different recipe.
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For woks, sauces, ingredients, gadgets, cookbooks and equipment to improve your Chinese cooking.

Disclaimer: This description contains affiliate links, so I'll receive a small commission. It's at no cost to you. Thanks for your support.

Recipe is below:

CHINESE MUSHROOMS STUFFED WITH PRAWNS AND PORK

This filling is infused with ingredients such as ginger, garlic, soy sauce and other condiments to give it lots of flavor. Your friends family will be really impressed because this is a traditional Chinese village recipe.

12 to 15 whole Chinese mushrooms
8 to 10 prawns
6 oz. ground pork
2 tbsp. chopped garlic
2 tbsp. chopped ginger
3 tbsp. chopped green onions
1 tsp. salt
1/2 tsp. chicken soup base
1/2 tsp. brown sugar or other sugar
1 tsp. sesame oil
1 tsp. light soy sauce
1 egg
1/2 small carrot

Soak Chinese mushrooms in water for 1 hour or longer. Some Chinese mushrooms require longer soaking. Cut out stem from each mushroom.

For the filling:

In a bowl, put in the prawns and pork. Add all the rest of the ingredients, except the carrot. Use a fork or chopsticks to mix all the ingredients.

Put 1 to 2 tablespoons of the filling in each mushroom. Put all the mushrooms spread out in a wide bowl. Chop the carrot into small pieces. Top each mushroom with 2 or 3 pieces of the carrot for color.

Bring some water in a pan to a boil. Put bowl with stuffed mushrooms in the pan. Cover with a lid and steamed for 20 to 30 minutes, depending on the size of the mushrooms. These stuffed Chinese mushrooms are delicious with oyster flavored sauce. Enjoy!

Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network

There's nothing worse than soggy stuffing on Thanksgiving! So instead of cooking the stuffing right inside the turkey, she's stuffing it into mushrooms!

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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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!

Sausage-Stuffed Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 30 min
Prep: 15 min
Cook: 1 hr 15 min
Yield: 6 to 8 servings

Ingredients

16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons Marsala wine or medium sherry
3/4 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
2/3 cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
1/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions

Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.





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Barefoot Contessa’s Sausage-Stuffed Mushrooms | Barefoot Contessa: Cook Like a Pro | Food Network

Chinese Dry Shiitake Mushrooms and Oysters 蠔豉炆冬菇

Chinese Dry Shiitake Mushrooms and Oysters 蠔豉炆冬菇 by youcancookgourmet.com with Joyce Ho. Video shot by Colvin Jason Exconde.