Stuffed Mushroom

Grandma gave our family a huge packet of small mushrooms, unlike those medium to big ones which usually bought and i was thinking the size is just nice for stuffed mushroom. 1stly, easier to bloom when soaked in hot water, 2ndly they tends to cook faster.

Ingredients;
8 dried mushrooms
Cornflour
Bunch of xiao bai chye, blanched and drained

Fillings;
100g minced pork
1 large prawn,minced
1 water chestnut, chopped
1/2 seafood stick, chopped
Light soy sauce
Sesame oil
Pinch of salt

Sauce;
Oyster sauce
Water
Mushroom stock
Sugar
Thickening agent

Method;
-Wash and rinse mushrooms, soak in hot water till bloomed. Drained and cut away stalk.
-Mix all the ingredients for fillings together, set aside in fridge for at least an hour.
-Sprinkle some cornflour onto inner part of mushroom, stuffed with fillings.
-Steam on high heat for 5-6mins.
-Place over blanched veggie.
-Bring sauce ingredients to boil, drizzle over mushroom & serve.
-Enjoy!

Close up of my stuffed mushrooms....