60 Ways Mushroom. Great Recipe Ideas with a Classic by MCIA

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S N AC K S & A P P E T I S E R S • Heat oil in a pan and sauté ginger, garlic and spring onions until fragrant and brown. Add minced shiitake mushrooms and cook until soft. Drain and set aside. • Mix pork and egg white together. Add sautéed mushroom mixture, wood ear fungus and season with wine, soy sauce and pepper. Divide pork mixture into 16 portions. • Spoon a portion of pork mixture onto a siew mai skin and bring the edges up to make an open top dumpling. Repeat to make 15 more dumplings. Arrange dumplings on a steaming plate.

When mixture is cool enough to handle, divide into 12 equal portions. Press a portion each into underside of mushroom caps. Place stuffed caps in a baking dish and drizzle with olive oil. • Bake for 12–15 minutes or until heated through and slightly browned. Transfer to a serving dish and serve immediately. S N AC K S & A P P E T I S E R S 35 shiitake mushroom dumplings Ingredients Cooking oil Ginger Garlic Spring onions (scallions) Shiitake mushrooms Serves 4 Method 3 Tbsp 1-cm (1/2-in) knob, peeled and grated 2 cloves, peeled and minced 3, minced 120 g (41/2 oz), stems discarded and minced Minced pork 225 g (71/2 oz) Egg white 1 Wood ear fungus 30 g (1 oz), soaked to soften and minced Chinese cooking wine (hua tiao) 4 Tbsp Light soy sauce 2 Tbsp Ground white pepper a dash Siew mai skin 16 sheets 36 These shiitake mushroom dumplings are a tasty variation of the popular siew mai dim sum dish.

Transfer to a large bowl and cover with foil to keep warm. Set aside. • Crack eggs into a medium-sized bowl. Add soy sauce and whisk with fork until combined. • Heat 1 Tbsp oil in a medium-sized frying pan over mediumhigh heat. Pour in half the egg mixture and tilt pan slightly so mixture covers the base of pan evenly. As omelette sets, gently lift edge so any uncooked egg runs underneath. Cook for 2 minutes or until just set. Slide omelette onto a large plate and cover with foil to keep warm. Repeat to make another omelette.

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