Stuffed Mushroom 花枝招展

I was making Braised Chicken feet with mushroom and decided to set aside a few of the mushroom to make this dish.

This is done using the Happy Call Pan.  If you don't own a HCP, there's always the regular wok or steamer to do the job. Please refer to the alternative method at the end of the recipe for instructions.

Ingredients:

• 200g prawns, shelled, cleaned and minced
• 2 Squid, cleaned and outer 'skin' removed
• 6 Dried Mushroom, soak to soften and stalk removed
• a small handful of Wolf berries
• 1 teaspoon Corn Flour
• a pinch of Salt
• a dash of Pepper
• 100ml Water
• 1/3 tablespoon Oyster Sauce
• a pinch of Sugar
• Cornflour Mixture as thickener

How to do it:

1. Squeeze water out of mushroom, dab dry and set aside.
2. Cut squid into thick ring of 2.5cm each piece.
3. Slice squid downward with less than 1cm apart but be careful not to slice thru it. You can use a scissor to do this too.
4. When it's done, the squid will look like a flower with a big opening in the middle.
5. Dab dry and set aside.
6. Mix minced prawn well with 1/2 teaspoon corn flour, a pinch of salt and a dash of pepper.
7. Dab the underside of the mushroom with a little cornflour.
8. Stuff the squid with prawn paste and place it on the mushroom.
9. Top with a Wolfberry.
10. Pour water into the pan.
11. Add oyster sauce, sugar and wolfberries.
12. Bring to a simmer.
13. Add in the stuffed mushroom.
14. Cover the pan and cook in low fire for 15 minutes.
15. Open and remove the stuff mushroom to a dish.
16. Thicken the sauce with cornflour mixture.
17. Pour over the stuff mushroom.
18. Drizzle sesame seed oil if desired and serve.

Note:

• The cooking time depends on the size of the stuff mushroom you have. The bigger the mushroom, the more minced prawn you need. Hence, the longer cooking time required too.
• Try to choose squid that can fit onto the mushroom, so the 'flower' can sit inside the mushroom.
• Unuse parts of the squid, except for the head, can be minced and mixed together with the prawns to be used.

Alternative for non-HCP user:

1. Follow steps 1 to 9.
2. Place the mushroom in a deep dish
3. Steam it for 15 mins or cooked thoroughly.
4. Remove and place it on a plate. Retain the sauce.
5. In a wok, pour in the sauce retained from the steaming.
6. Add 1 teaspoon of oyster sauce and a pinch of salt and sugar to taste.
7. Bring to a simmer and stir in some corn flour mixture to thicken the sauce.
8. Pour the sauce over, drizzle with sesame seed oil and serve.

before it's cooked