Impossible^TM Stuffed Fresh Mushrooms

PREP YOUR INGREDIENTS

Ingredients used

• 48 Fresh Shiitake Mushrooms
• 2 Each Black Wood Fungus

Remove the mushroom stem. Use a damp cloth to clean the mushrooms and set aside. Don’t wash the fresh mushrooms as it will release excess water whilst cooking, this will affect the texture when eating. Soak the black wooden fungus in warm water until soft (around 5-10 minutes), drain and dice into small pieces.

MAKE THE FILLING

Ingredients used

• 1 Pack Impossible™ Beef Made From Plants
• 2 Small Carrots, peeled and diced
• 2 Teaspoons Rice Wine
• 4 Teaspoons Sesame Oil
• 2 Tablespoons Light Soy Sauce
• 2 Teaspoons Ground White Pepper
• 2 Tablespoons Cornstarch
• 2 Teaspoons Ginger, minced

Mix Impossible Beef, carrot, black wood fungus and seasoning ingredients in a large bowl until well combined.

STUFF THE MUSHROOMS

Ingredients used

• 2 Egg Yolks or Egg Substitution (mix 2 tsp ground flaxseed + 2 tbsp water)
• 4 Teaspoons Cornstarch

Place a large spoonful of filling into each mushroom. Mix egg yolk or egg substitute with 1 tsp of cornstarch. Dip each mushroom with the egg mixture.

COOK THE MUSHROOMS

Ingredients used

• 4 Tablespoons Oil

Preheat oil in a frying pan over medium heat. Pan fry the mushrooms with the filling side face down for 5-7 minutes until golden. Flip the mushrooms and fry until mushrooms are cooked through.

PLATE IT UP

Ingredients used

• Blanched Shanghainese Bok Choy

Transfer mushrooms to a serving plate and surround them with blanched Shanghainese Bok Choy, set aside.

FINISH IT OFF

Ingredients used

• 1 Cup Vegetable Stock

Combine vegetable stock and 1 tsp cornstarch in a small pot. Cook under medium heat until it boils and pour the sauce over the mushrooms.

SERVE AND ENJOY

Serve immediately. This recipe can stuff 40-50 mushrooms, halve this recipe for 4-6 servings!