Steamed Stuffed Mushrooms
These Chinese-style steamed stuffed mushrooms are not just cute to look at, they are very healthy and delicious as well. They always get the thumbs up from my family! For the filling, I used a mixture of fish paste (from the yong tau foo stall at the wet market) and minced pork (you can use chicken if you don’t consume pork).
More Steamed Food Recipes:
- Steamed Three Eggs Recipe
- Steamed Chicken in Chicken Essence Recipe
- Steamed Scallops with Glass Noodles Recipe
I tried different kinds of stuffing before – all fish paste, all minced meat, as well as a mixture of fish and meat – and the latter got my family’s vote as the winning combination.
For best results, use fish paste from yong tau foo stalls at the wet market (if there is one where you stay). They generally taste better and fresher than the ones sold at the supermarkets. The yong tau foo stalls use the same fish paste to stuff various foods so the fish paste is already nicely seasoned, and you can go very light on the seasonings for the mushroom stuffing.
Hi, will it be advisable to do low-heat steaming for this recipe?
Sorry dear, I’m not familiar with the low-heat steaming method.