RCI-SN.005.0005.001
Chinese Mushrooms
Chinese Mushrooms from the Recidemia collection
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- fresh mushrooms15 largestems removed
- ½ pound
- Chinese salted turnip (chung choi)¼ slicerinsed and chopped
- 1 tablespoon
- 3 tablespoons
- ¼ teaspoon
- ¼ teaspoon
Method
1
Remove the stems from the mushrooms and gently rinse the caps under cold water, then pat dry with a paper towel. Set aside.
2
Rinse the Chinese salted turnip thoroughly under cold water to remove excess salt, then finely chop into small pieces.
3
Combine the ground pork, chopped salted turnip, canned water chestnuts, soy sauce, salt, and white sugar in a bowl and mix until well blended.
4
Spoon the filling mixture evenly into the cavity of each mushroom cap, pressing gently so the filling adheres and forms a slight dome on top.
5
Heat a wok or large skillet over medium-high heat and add a thin coating of oil.
6
Once the oil is hot, carefully arrange the filled mushroom caps gill-side down in the wok in a single layer.
2 minutes
7
Cook the mushrooms undisturbed for 4 to 5 minutes until the mushroom caps begin to release their juices and soften slightly.
4 minutes
8
Using a spatula, carefully turn each mushroom over to expose the filling, then cover the wok with a lid to trap steam.
1 minutes
9
Continue cooking covered for 5 to 7 minutes until the pork filling is cooked through and the mushrooms are tender.
6 minutes
10
Transfer the cooked mushrooms to a serving plate and spoon any pan juices over the top before serving hot.