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ImpossibleTM Stuffed Fresh Mushrooms

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  • 6

    Servings
  • Super Easy
  • 15

    Ingredients
  • 10 min

    Preparation
  • 25 min

    Cooking
  • 35 Total Time

    Total Time

Let's cook Impossible Stuffed Fresh Mushrooms!

15 Ingredients

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  • 1 Package Impossible™ Beef Made From Plants
  • 48 Fresh Shiitake Mushrooms
  • 2 Small Carrots, peeled and diced
  • 2 Each Black Wood Fungus
  • 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
  • 2 Egg Yolks or Egg Substitution (mix 2 tsp ground flaxseed + 2 tbsp water)
  • 4 Teaspoons Cornstarch
  • 4 Tablespoons Oil
  • 1 Cup Vegetable Stock
  • Blanched Shanghainese Bok Choy
7 steps
  1. 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.

  2. MAKE THE FILLING

    Ingredients used

    • 1 Package 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. SERVE AND ENJOY

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