Stuffing mushrooms could be messy. I'd like to show you an awesome trick, so it’s easy and absolutely no mess involved. On top of that, it's super juicy and tasty. It will become your new favorite recipe. Let's get started!
For the shrimp stuffed mushrooms: 1 pound white mushrooms 1 pound shrimp, peeled, deveined, and minced Pinch of salt Pinch of white pepper 1 large egg 3 tablespoons (¼ piece) carrot, minced 3 tablespoons cilantro stems, minced 3 tablespoons bamboo shoots, minced ½ teaspoon ginger, minced 1 tablespoon cornstarch 2 tablespoons avocado oil
For the sauce: 1 tablespoons soy sauce 1/2 tablespoon dark soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon rice wine, or other cooking wine 2/3 cup water 2 teaspoons cornstarch 2 tablespoons water
Stuffing mushrooms could be messy. Let me show you an awesome trick so it's easy
and absolutely no mess involved.
After thoroughly cleaning the mushrooms, remove the stem of each mushroom.
So if you like, you can also mince the stems and put them in the filling.
Place the mushrooms on a plate. I have fully deveined, but check out the intestine that
runs along the top of the shrimp, but you may still see a black line at the bottom of the shrimp.
It's the circulatory and nervous system and does not contain any digestive discharge,
so it's rarely taken out by anyone.
In a food processor, add the deveined shrimp, and blend it until it becomes a paste.
You can also mince everything with a knife.
Then add the salt, white pepper, and egg. Mix well.
Carrots, cilantro stems, bamboo shoots, and ginger. Mix again.
This is the cooking trick that I like to share with you.
You can use a pastry bag or a ziploc bag for your filling.
Place the filling in a pastry bag or a ziploc bag,
cut out the tip, and squeeze the filling in the mushrooms.
You can see how easy it is. It's fun, clean, and absolutely no mess involved.
Now we're going to make the sauce.
In a bowl, add the soy sauce, dark soy sauce, oyster sauce, hoisin sauce, and rice wine.
You can also use other cooking wine, or opt it out if you can't consume alcohol.
Water.
Cornstarch slurry.
I have here 2 teaspoons of cornstarch and 2 tablespoons of water.
Whisk.
In a pan over medium heat, add the avocado oil or other cooking oil that you enjoy.
Add the stuffed mushrooms.
Cook until aromatic for about 2 minutes.
Pour in the sauce.
Cover and let it cook for another 3 minutes until completely cooked through.
This is absolutely amazing.
When you bite into it, instantly the juice just came out from the mushroom.
I really hope you enjoyed today's episode. If you like it,
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I'll see you again soon. Bye.
