Stuffed Mushrooms

Wash the fresh mushrooms and cut off the stems.

Use a paring knife to make a cross on it.

Cut off the mushroom stem, and then cut off the very root, leaving the middle part of the mushroom stem.

Prepare the minced meat filling (omit the step), chop the remaining mushroom stalks together with the soaked dried mushrooms (I forgot to take a photo, it is about 5 or 6 dried small mushrooms), chop the green onions and set aside.

Put the chopped ingredients into a bowl, add appropriate amount of salt, cornstarch, oil, and light soy sauce in sequence, and mix well.

Mix the meat filling.

Use a spoon to stuff the meat filling into the fresh mushrooms one by one, pressing as tightly as possible. Stuffed shiitake mushrooms.

Heat oil in a pan, place the stuffed mushrooms with the meat side down, and fry over low heat until cooked through.

Fry until the slightly golden mushrooms are cooked, then turn over and continue frying for a while. At this time, the water from the fresh mushrooms will precipitate in the pot.

Do not discard the precipitated water. Take out the fried mushrooms, place the pan over medium heat, and pour in a little water.

Pour in 2 tablespoons more oyster sauce, bring to a boil and pour the juice over the fried mushrooms.

The prepared stuffed mushrooms are also called stuffed mushrooms.

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