This mushroom dish is so delicious you’ll ask for more. Can be served as starter or paired with other main dish.
All mushrooms contain nutrients that is beneficial for the body. It can be a good source of antioxidants- the substance that help fight free radicals.
– 24 fresh Portabello mushrooms
Or large White mushrooms
– 6 ounces ground 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 stack celery
– 1 teaspoon cornstarch
– 1 teaspoon minced fresh ginger
– 2 teaspoon dry sherry (optional)
– 1 teaspoon soy sauce
– 1/2 teaspoon hoisin sauce
1 egg white
Vegetable oil for frying
1/2 cup all- purpose flour
– 1/2 cup cornstarch
– 1/2 cup all- purpose flour
– 1 1/2 teaspoon baking powder
– 3/4 teaspoon salt
– 1/3 cup milk
– 1/3 cup water
Bread crumbs (optional) if you want it to be crispier.
1. Clean mushrooms by wiping with a damp paper towel. Remove stems; chops stems finely and transfer in large bowl.
2. Finely chop water chestnuts, onions, red pepper and celery, you can use food processor. Add to chopped mushroom stems and ground pork. Add cornstarch, ginger, sherry, soy sauce, hoisin sauce and egg white; mix well.
3. Spoon pork mixture into mushroom caps, mounding in center.
Heat oil in Wok or large skillet over high heat to 375°F.
3. For Batter, combine cornstarch, flour, baking powder and salt in medium bowl. Stir in milk and water; blend well.
4. Dip mushrooms in flour, then in batter, and bread crumbs (optional) coating completely. Cook 6 Mushrooms at a time until golden, about 5 minutes. Drain on paper towels.
Serve with garlic mayo or sour cream with chopped basil.