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Bake for 12–15 minutes or until heated through and slightly browned. Transfer to a serving dish and serve immediately. S N AC K S & A P P E T I S E R S 35 shiitake mushroom dumplings Ingredients Cooking oil Ginger Garlic Spring onions (scallions) Shiitake mushrooms Serves 4 Method 3 Tbsp 1-cm (1/2-in) knob, peeled and grated 2 cloves, peeled and minced 3, minced 120 g (41/2 oz), stems discarded and minced Minced pork 225 g (71/2 oz) Egg white 1 Wood ear fungus 30 g (1 oz), soaked to soften and minced Chinese cooking wine (hua tiao) 4 Tbsp Light soy sauce 2 Tbsp Ground white pepper a dash Siew mai skin 16 sheets 36 These shiitake mushroom dumplings are a tasty variation of the popular siew mai dim sum dish.

Gradually stir in chicken stock then milk and slowly bring to the boil. Stir constantly until thickened and smooth then add sliced mushrooms and simmer for 5 minutes. Season to taste with salt and pepper. • To serve, cut chicken into portions and drizzle a little sauce over. Pour remaining sauce into a warmed sauceboat and serve together with roast chicken.

Fold left and right sides over then roll tightly into a cylinder. Set aside and cover with a damp towel. Repeat to make 11 more rolls. • Heat oil in a wok for deep-frying. Deep-fry rolls until golden brown on all sides. Drain well on absorbent paper and serve immediately. deep-fried mushrooms Simply coating the button mushrooms with wholemeal breadcrumbs gives the mushrooms a crunchy bite. Serves 6 Ingredients Method Fresh tarragon 4 stalks, chopped Fresh wholemeal breadcrumbs 100 g (31/2 oz) White button mushrooms 225 g (7 /2 oz), caps wiped and trimmed Plain (all-purpose) flour 2 Tbsp Eggs 2, beaten Cooking oil for deep-frying • Mix chopped tarragon with breadcrumbs and set aside.

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60 Ways Mushroom. Great Recipe Ideas with a Classic Ingredient by MCIA


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