Stuffed Morel Mushrooms with Greens in Pumpkin Purée
Ingredients: (To Serve 1)
| Morel mushrooms | 2 pieces |
| Chinese spinach (or pea shoots) | 120g |
| Chopped onion | 20g |
| Fresh Chinese yam | 31g |
| Pumpkin flesh | 63g |
| Broth | 150ml |
Seasonings:
| Salt | ⅓ teaspoon |
| Soybean oil | ⅔ teaspoon |
Cooking Method:
| 1. | Soak the morel mushrooms for 1-2 hours until soft. Wash and set aside. |
| 2. | Heat a wok and pour in ⅓ teaspoon of oil. Put the Chinese spinach into the wok, then add the salt and stir-fry for a few minutes. Add some water and cook the Chinese spinach until done. Set aside. |
| 3. | Pour in the remaining oil. Stir-fry the onion quickly for 1-2 minutes. Set aside. |
| 4. | Steam the Chinese yam and pumpkin flesh for 6-8 minutes. Mash separately. |
| 5. | Mix the mashed Chinese yam and onion together, then stuff the mixture into morel mushrooms. Cook 60ml of broth over low heat until thick. Put in the morel mushrooms and let them absorb the flavor of the broth. Take them out after a while. |
| 6. | Put the mashed pumpkin flesh into the remaining broth. Heat it up until the pumpkin soup is thickened. |
| 7. | Place the Chinese spinach on a plate, then put the morel mushrooms on top of the spinach. Pour in the pumpkin soup. |
Per serving:
| Energy(kcal) | 310 |
| Carbohydrate(g) | 46 |
| Protein(g) | 20 |
| Fat(g) | 8 |
| Sugar(g) | 2 |
| Sodium(mg) | 707 |
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Holly Restaurant.
