Fish-stuffed mushrooms

1 serving


rinse and dry the mushrooms. remove legs (only caps will be needed for stuffing). cut into small pieces, convenient for eating, Beijing cabbage. finely chop the fish fillet, mix with finely chopped celery or parsley greens, a teaspoon of salt and rice wine. lightly beat the squirrels. fill mushroom caps with fish mass and grease with whipped squirrels. Heat 3 tablespoons of vegetable oil in a deep pan. when the oil warms up well, put the stuffed mushroom hats on top. simmer the mushrooms until tender for about 8 minutes, adding 1-2 tablespoons of water, if necessary. remove the mushrooms, leaving the liquid from the roast in the pan. put the Beijing cabbage in the pan, adding the soy sauce and simmer for 5 minutes. place the mushrooms on top of the cabbage, reduce the heat and warm up under a closed lid for 2 minutes. in a separate piano, mix 1 teaspoon sodium glutamate, 1 tablespoon starch and 1/4 cup water. pour the mixture into the pan and mix gently. hold on low heat for 1 minute. mushrooms prepared according to this recipe are perfectly suitable for receptions, since they do not lose their excellent taste in case of unforeseen delays in changing dishes