Batter Fried Stuffed Mushrooms Recipe
I have perfected this wonderful Stuffed Mushrooms recipe in no time. I prefer to make Stuffed Mushrooms as a Side Dish for all my family get-togethers. If there is one Italian dish that is unanimously regarded as the best in flavor, it is this Stuffed Mushrooms. Vegetable is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. You do not need to be a gourmet to make out how appetizing and tasty this dish really is.
Ingredients
MUSHROOMS
24 fresh large mushrooms
6 ounces boneless lean pork
1/4 cup whole water chestnuts (1/4 of 8-ounce can)
3 green onions
1/2 small red or green bell pepper
1 small stalk celery
1 teaspoon cornstarch
1 teaspoon minced fresh ginger
2 teaspoons dry sherry
1 teaspoon soy sauce
1/2 teaspoon hoisin sauce
1 egg white
Vegetable oil for frying
Batter
1/2 cup all-purpose flour
BATTER
1/2 cup cornstarch
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup milk
1/3 cup water
Directions
Clean mushrooms by wiping with a damp paper towel.
Remove stems; chop stems finely and transfer to large bowl.
Finely chop pork, water chestnuts, onions, red pepper and celery with cleaver or food processor.
Add to chopped mushroom stems.
Add cornstarch, ginger, sherry, soy sauce, hoisin sauce and egg white; mix well.
Spoon pork mixture into mushroom caps, mounding in center.
Heat oil in wok or large skillet over high heat to 375°F.
For Batter, combine cornstarch, flour, baking powder and salt in medium bowl.
Stir in milk and water; blend well.
Dip mushrooms in flour, then in batter, coating completely.
Cook 6 to 8 mushrooms at a time until golden, about 5 minutes.
Drain on paper towels.
Remove stems; chop stems finely and transfer to large bowl.
Finely chop pork, water chestnuts, onions, red pepper and celery with cleaver or food processor.
Add to chopped mushroom stems.
Add cornstarch, ginger, sherry, soy sauce, hoisin sauce and egg white; mix well.
Spoon pork mixture into mushroom caps, mounding in center.
Heat oil in wok or large skillet over high heat to 375°F.
For Batter, combine cornstarch, flour, baking powder and salt in medium bowl.
Stir in milk and water; blend well.
Dip mushrooms in flour, then in batter, coating completely.
Cook 6 to 8 mushrooms at a time until golden, about 5 minutes.
Drain on paper towels.
