Impossible™ Stuffed Fresh Mushrooms
6 Servings
15 Ingredients
35’ Total time=25’ Cooking + 10’ Preparation
Let's Get
15 Ingredients
- 1 package Impossible® Beef Meat From Plants
- Fresh Shiitake Mushrooms, 48
- Small Carrots, peeled and diced, 2
- Black Wood Fungus, 2 Each, 30 Grams
- Rice Wine, 2 Teaspoons
- Sesame Oil, 4 Teaspoons
- Light Soy Sauce, 2 Tablespoons
- Ground White Pepper, 2 Teaspoons
- Cornstarch, 2 Tablespoons
- Ginger minced, 2 Teaspoons
- 2 Egg Yolks or Egg Substitution (mix 2 tsp ground flaxseed + 2 tbsp water)
- Cornstarch, 4 Teaspoons
- 4 tbsp Oil
- 1 cup Vegetable Stock
- Blanched Shanghainese Bok Choy
How to prepare
Step 1: PREP YOUR INGREDIENTS
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.
Step 2: MAKE THE FILLING
Mix Impossible Beef, carrot, black wood fungus and seasoning ingredients in a large bowl until well combined.
Step 3: STUFF THE MUSHROOMS
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.
Step 4: COOK THE MUSHROOMS
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.
Step 5: PLATE IT UP
Transfer mushrooms to a serving plate and surround them with blanched Shanghainese Bok Choy, set aside.
Step 6: FINISH IT OFF
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.
Step 7: SERVE AND ENJOY
Serve immediately. This recipe can stuff 40-50 mushrooms, halve this recipe for 4-6 servings!
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