Crispy Mushroom Pouch
Ingredients
Shaggy Mane Mushroom
Carrot
Celery
Onion
Spring Roll Wrapper
Egg
Leek Flower
Steps
1.
Wash, peel and dice mushroom, carrot, celery and onion. Scald leek flower for 1 min and soak in water. Set aside.
2.
Heat olive oil in a pan. Add diced vegetables and stir-fry. Add cooking wine. Season to taste with salt and pepper.
3.
Strain extra liquid from vegetables. Put a spoonful at the centre of spring roll wrapper. Brush beaten egg on the edges and fold them up. Tie the pouch with a leek flower.
4.
Brush a thin layer of egg and then olive oil on both sides. Place inside Halogen Cooking Pot, using High Rack. Bake for 5 min at 260°C (upside down). Turn over and bake for another 5 min. Serve when hot and crispy.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference