Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Tea-stuffed Mushrooms

Dim Sum and Other Snack Foods

Tea-stuffed Mushrooms
Ingredients:
1 small potato, boiled, peeled, then mashed (about half cup)
3 Chinese black mushrooms, soaked, stems discarded, minced, then steamed for five minutes and drained
4 water chestnuts, minced
1 piece tangerine peel, soaked, then minced (about two teaspoons)
2 Tablespoons dry pu-er tea, soaked, then minced
1 Tablespoon carrots, minced
1 teaspoon sugar
1 Tablespoon thin soy sauce
20 Chinese black mushrooms for stuffing
1/2 cup flour
1 Tablespoon cornstarch
20 green peas
1/2 teaspoon ground white pepper
1 cup vegetable oil, for deep frying
Preparation:
1. Mix mashed potato with minced mushrooms, water chestnuts, tangerine peel, minced tea leaves, carrots, sugar, and soy sauce.
2. Dust mushrooms with about a teaspoon of the flour, then mix the rest of it with the cornstarch and half-cup of water. Beat to make a lump-free batter.
3. Stuff each mushroom with a heaping tablespoon or more of the potato mixture, and put one green pea in the center of each stuffing.
4. Heat the oil, then dip the stuffed mushroom into the batter and deep fry until golden brown, drain on paper towels, then serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720