Yen Can Cook ~ Pan Fried Stuffed Mushrooms

Get bored of steamed pork patty/minced pork? Today’s recipe is another wholesome dish that combines minced pork and Shiitake Mushrooms, made into a dainty stuffed mushroom then served with a savoury braising sauce. You can customize the filling according to your liking, with protein substitutes like chicken, shrimp or beef.

 

Ingredients (Serve: 3-4)

300g minced pork (used half lean half fat meat)

15-17 fresh Shiitake Mushrooms (soaked until soften if using dried mushrooms, and keep the soaking water)

Cooking oil

Chopped spring onions for garnishing (optional)

Marinade

1 tablespoon light soy sauce

1 tablespoon cooking wine

1/4 teaspoon salt

1 teaspoon sesame oil

1/2 teaspoon white pepper

2 teaspoons corn flour

Sauce

1 tablespoon oyster sauce

1/2 teaspoon sesame oil

1/2 teaspoon sugar

150ml water (or mushroom soaking water)

Salt and pepper to taste

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Step 1: Clean the dirt on fresh Shiitake mushrooms by using damp paper towel. Remove the mushroom stems and finely chop the mushroom stems. Set aside.

Step 2: In a big mixing bowl, mix minced meat, seasoning ingredients and chopped mushroom stem (Step 1) until well combined and the mixture become a sticky paste form, set aside for 15 minutes.

Step 3: Sprinkle some corn flour (not in the ingredient list) on the mushrooms. Fill the mushroom cap with a spoonful of the meat mixture (Step 2), press the filling into the cap and smooth the edges to create a sizable mound over the top.

Step 4: Heat up cooking oil in skillet, pan fry the filling side until nicely browned then flip and pan fry the other side for 1 minutes.  

Step 5: Mix to combine all ingredients of the sauce in a bowl then pour into the skillet, bring to a boil then turn to low heat and let the stuffed mushroom braise in the sauce for 10 minutes.

Note: You may add cornstarch slurry (cornstarch + water) on this step if you want a thicker sauce.

Step 6: Sprinkle with chopped spring onion and serve.

 

HAPPY COOKING!  #stayhealthy #staysafe

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