Rosemary: Creative Mushroom Stuffed
by Rosemary
Favorite
Difficulty
Normal
Time
15m
Serving
2
Actually I wanted to make stuffed mushrooms that day. But I was too busy. It was almost evening when I went to the vegetable market to buy vegetables. The mushrooms in the vegetable market were almost sold out, and the remaining ones were crooked and incomplete. It’s not that I’m biased towards the appearance of the ingredients. It’s because the stuffed food is presented in the original posture of the ingredients. A plate of well-known stuffed stuffed food, in addition to grasping the taste and color, also requires the ingredients to be about the size of the plate. It will look good.
That day, I especially wanted to make a mushroom stuffed, it has been in my mind for a long time. I was thinking about what to do in this room, but in the other room I caught a glimpse of a long and neat basket of fresh mushrooms. Why can't we use mushrooms to make this mushroom stuffing?
However, compared with shiitake mushrooms, the taste of mushrooms is crisp and light, not only the taste level is thinner, but the color is also less than that of shiitake mushrooms. So I thought of quail eggs. I can imagine the gradation and color matching of the combination of mushrooms, meat and quail eggs. It was the first time I made this dish on the day of filming. When it came out of the pan, we agreed not to show the film if it tasted bad, so everyone couldn't wait to taste it when the lid was opened.
Fortunately, as I imagined, it tastes great. If you have nothing to do on the weekend, invite friends to eat at home and make a creative mushroom stuffing, which will surely make you amazed the audience!
More exciting follow WeChat: Rosemary
That day, I especially wanted to make a mushroom stuffed, it has been in my mind for a long time. I was thinking about what to do in this room, but in the other room I caught a glimpse of a long and neat basket of fresh mushrooms. Why can't we use mushrooms to make this mushroom stuffing?
However, compared with shiitake mushrooms, the taste of mushrooms is crisp and light, not only the taste level is thinner, but the color is also less than that of shiitake mushrooms. So I thought of quail eggs. I can imagine the gradation and color matching of the combination of mushrooms, meat and quail eggs. It was the first time I made this dish on the day of filming. When it came out of the pan, we agreed not to show the film if it tasted bad, so everyone couldn't wait to taste it when the lid was opened.
Fortunately, as I imagined, it tastes great. If you have nothing to do on the weekend, invite friends to eat at home and make a creative mushroom stuffing, which will surely make you amazed the audience!
More exciting follow WeChat: Rosemary
