Stuffed Greenhead Mushrooms

Stuffed Greenhead Mushrooms

　　Stuffed Greenhead Mushrooms, known for their delicious taste and rich flavor, are a prized mountain delicacy in Yunnan-style banquets. This dish features a vibrant green color with golden-red juice, offering a tender, smooth

　　texture and an intense aroma—perfect for both wine and rice accompaniments.

　　To make Stuffed Greenhead Mushrooms, you’ll need: 500g greenhead mushrooms, 300g minced stuffing, 1 egg white, 20g garlic cloves, 10g salt, 20g sweet soy sauce, 20g salty soy sauce, 30g broad bean starch, 1g MSG, 1g pepper, 500g broth, 1000g cooked lard, and 2g sesame oil.

　　The preparation involves selecting unopened greenhead mushrooms, washing them, and removing the stems. Mince the garlic cloves. Beat the egg whites and mix 10g of broad bean starch into them to form an egg white paste, then spread it evenly on the inner surface of each mushroom cap. Stuff each cap with the prepared minced filling, shaping them into round balls. Heat 1000g of cooked lard (using about 80g in actual cooking) in a wok until it reaches 150°C (moderate heat). Carefully place the stuffed mushrooms in the hot oil, gently stirring with a spatula to prevent sticking. Once the mushrooms’ skins turn crispy, remove them and drain the oil. Arrange them in a heatproof bowl, placing the mushroom stems at the bottom. Steam over high heat for 15 minutes until tender, then invert onto a serving plate. In a wok, heat 20g of cooked lard. Sauté the minced garlic until fragrant, then add the broth, salt, sweet soy sauce, and salty soy sauce. Dissolve 20g of broad bean starch in a little water to make a slurry, then stir in the MSG and pepper. Pour this mixture into the wok to create a clear gravy, then pour it over the mushrooms. Finish with a drizzle of sesame oil before serving.