I saw a recipe somewhere before on stuffed mushrooms but did not take down the recipe. So, relying on the basic idea on how it should be prepared and cooked, I came up with my own Stuffed Mushrooms recipe. The mushrooms which I used are the dried chinese mushrooms which were pre-soaked to soften them. You can also use Shiitake mushrooms. These mushrooms are chosen due to the natural shape which looks like a plate when turned upside down and are not too small (like button mushrooms) or too big (portobello, oyster or grey mushrooms). The ideal way is to have them in bite sizes, not unlike a dim sum treat.

For the ingredients, I initially wanted to use salted egg whites as one of the ingredients but silly me, I cracked the egg with the black coating still on the egg without realising that I should have washed the coating off first. In the end, I could only salvage the salted egg yolk but it was interesting as the salted egg yolk gave the Stuffed Mushrooms a twist in the flavour. Sorry as I am unable to describe the taste in words but if you have eaten salted egg yolk mooncakes, you will know the taste.

This is my recipe for Stuffed Mushrooms

Ingredients

• 10 dried chinese mushrooms (pre-soaked to soften and stems removed. Squeeze out excess water)
• 100 grammes of minced pork (you can use chicken or even fish paste)
• 5 slices of carrot (chopped finely)

Seasoning / Marinade

• 1 1/2 teaspoons fish sauce
• a couple of dashes of white pepper powder
• 1 salted egg yolk
• 1 teaspoon light soya sauce
• 1/2 teaspoon sesame oil
• a pinch of msg (optional)
• 1/2 teaspoon of corn flour

Method

Mix pork mince with chopped carrots and add marinade. Stir well in one direction and allow to marinade for at least 1 hour.

Turn the mushrooms upside down. Dab a little corn flour on the inner part (which looks like gills). Take a heaped teaspoon of marinated pork mince and fill up the mushrooms. Leave them aside for another 30 minutes to an hour.

Bring steamer to boil. Place mushrooms (meat on upside) on a plate suitable for steaming and put it into the steamer. Steam in rapid boiling water for 20 minutes. Remove mushrooms and arrange on a plate.

If there are excess gravy on the steaming plate, pour it into a saucepan. Add a little water and 1 teaspoon of oyster sauce and bring to boil. Thicken with corn starch or potato starch before pouring over the mushrooms.

Serve hot.

You can also add other ingredients into the meat such as leek, spring onions, water chestnuts and black fungus.