MUSHROOM BALLS 200 g. blanched mushroom (chopped) 60 g. ground beef/pork 40 g. bread crumbs ½ teaspoon onion powder ½ teaspoon black pepper ½ teaspoon oyster sauce ½ teaspoon garlic powder 1 teaspoon salt 1 teaspoon seasoning 1 pc egg 1. Prepare all the ingredients. 2. Measure/weigh all the ingredients. 3. Combine all ingredients and mix thoroughly. 4. Place ingredients into a patty molder and mold. 5. Wrap the molded patty in aluminum foil. 6. Steam for 15 minutes. 7. Let it cool. 8. Place it in the refrigerator for a longer shelf life, if not, consume immediately. \ MUSHROOM SIOMAI 200 g. blanched mushroom (minced or chopped) 100 g. ground pork 50 g. carrots (minced) 100 g. bread crumbs ½ teaspoon ground black pepper ¼ teaspoon onion powder ½ teaspoon salt 1 teaspoon seasoning 1 pack molo wrapper (30-35 pcs) 1 pc egg water for steaming
1. Prepare all the ingredients 2. Measure/weigh all the ingredients. 3. Combine all the ingredients except molo wrapper and mix thoroughly. 4. Wrap the mixed ingredients using the molo wrapper. 5. Using the steamer, steam the wrapped siomai for 15 to 25 minutes. The time depends on the size of each individual piece (large size means more time steaming). 6. Serve hot with Kikkoman soy sauce and calamansi or lemon dip. MUSHROOM PUTO-PAO For the dough: 250 g All Purpose Flour 125 g white sugar 1/8 cup baking powder 1 1/4 cup water 1/2 cup powdered milk 2 pcs egg 1 ½ Tablespoon butter/margarine To make the filling: For the filling: 125 g blanched mushroom (chopped) 1/8 cup soy sauce 1 pc laurel leaf 1/8 cup water 1/8 cup white sugar 1/4 t cornstarch 3 pcs garlic, minced 2 T cooking oil For topping: 1/4 Cheddar Cheese 2 pcs salted eggs 1. In a pan, heat oil and sauté garlic and add chopped mushroom. 2. Add the remaining ingredients. 3. Stir and cook for 5minutes. 4. Discard laurel leaf and set aside. To make the dough:
1. In a bowl, mix together the flour, sugar, baking powder. 2. Pour water into powdered milk and stir well. 3. Add butter and mix until well blended. 4. Pour a little amount of butter and add a teaspoon of filling. 5. Cover the filling with another amount of butter until cup is half full. 6. Top with salted eggs and cheese and steam for 15-20 minutes or until done. 7. Best served warm. MUSHROOM EMPANADA CRUST: 250 g All Purpose Flour ½ t Baking Powder 2 T Sugar 2 T Powdered milk 4-5 T Cold Water 1/4 cup margarine FILLING: 200 g Blanched Mushroom (chopped) 50 g carrot (cubed) 50 g cabbage (strip) ½ t onion powder ½ t garlic powder ½ t black pepper 1 t seasoning 1 T hot sauce/ sweet and spicy ketchup To make the filling: 1. Mix mushroom and cabbage, add all the seasonings. 2. Mix well. Melt the margarine then sauté the carrots until half cook. 3. Then add the mushroom mixture. 4. Mixed until cook. Simmer for 5 minutes 5. Let it cool. To make the crust: 1. Sift all-purpose flour, baking powder and sugar into a bowl. 2. Cut in margarine until particles are pea-sized. 3. Add cold water little by little while tossing mixture with a fork until thoroughly moistened. 4. Form dough into a ball. 5. Flatten out on a sheet of waxed paper. 6. Shape into circular. 7. Place a teaspoon of prepared filling at the center. 8. Seal the edges with fork or finger by flatten and folding the edges.
9. Fry in deep hot oil until slightly golden brown. 10. Empanadas can be frozen. Arrange piece on a baking sheet, cover with foil and freeze. 11. Deep fry when ready to be served. 500 g blanched mushroom Marinade: MUSHROOM TOCINO 1 T salt, dissolved in ¼ cup water ¾ cup sugar ½ garlic, minced 2 T rice wine vinegar or 1 T water mix with 1 T vinegar 1 T soy sauce ¼ cup pineapple juice 1 T ground pepper Cooking oil 1. Mix together the marinade and dissolve the sugar completely. 2. Pour the marinade and knead into the meat to complete absorb. 3. Cover and leave inside the refrigerator to cure for 2-3 days. 4. When ready to cook, then drain excess liquid. 5. Fry in cooking oil using medium heat. 6. Serve after cooking. MUSHROOM SIOPAO
Dough: 2 cups warm water 2 ½ T sugar 1 ½ t active dry yeast ½ cup sugar 5 cups all purpose flour 1 ½ T baking powder 6 T shortening Filling: 400 g blanched mushroom(strip) 2 T sesame oil 1 garlic minced 4 cloves onion chopped 2 T soy sauce 2 T sugar 2 t oyster sauce 1 t hoisin sauce/hot sauce 1 T seasoning To make the dough: 1. Place warm water in a bowl, and then add the yeast and sugar then mix well. 2. Leave the mixture for 10-15 minutes. 3. In another bowl, combine flour, baking powder, sugar and shortening. 4. Mix thoroughly the yeast mixture until it formed bubbles. 5. Add the yeast mixture into the flour and knead well until the texture becomes fine. 6. Let it rise for at least 1 hour and cover with cloth or plastic. 7. Prepare the siopao filling by; 8. Sauté garlic and onion. 9. Put in the mushroom strips and all the ingredients except the cornstarch. 10. Simmer it for 10-15 minutes then add the cornstarch and mix well until thick. 11. Remove from heat and let it cool. 12. After raising the dough, knead the dough and cut into individual slices. 13. Flatten the dough until a round shape is formed using a rolling pin. 14. Place the siopao in a steamer and steam for 15-20 minutes. For the sauce: ½ piece beef broth 1 piece star anise ¼ cup onion, diced 2 cloves, chopped
Dash of ground black pepper 4 T brown sugar 1 T soy sauce 1 T worcertershire sauce 2 T cornstarch diluted in 4 T of water 1 ½ cup water 1. Mix all ingredients except cornstarch. 2. Heat /simmer for 5-10 minutes. 3. Strain solid mixture and leave the liquid mixture. 4. Re-heat until it boils. 5. Add the dissolved cornstarch. 6. Stir well until thick. 7. Remove from heat and place into a glass jar. Store into a cool dry place. 2 cloves garlic, minced 150 g ground pork 150 g mushroom strip(blanched) 150 g cabbage strip 1 T soy sauce 2 t seasoning ½ t ground pepper 1 T sesame oil Wanton wrapper MUSHROOM DUMPLING 1. Place sesame oil in a frying fan. 2. Sauté garlic until light brown. 3. Cook mushroom and pork then add the seasoning. 4. Simmer for 10-15 minutes. 5. Add cabbage and cook for a minute. 6. Remove from heat and let it cool. 7. Place a spoonful into the wanton wrapper. 8. Steam for 15-20 minutes or until cook.
MUSHROOM EMBUTIDO 200 g. blanched mushroom (chopped) 100 g. ground pork 100 g. fine bread crumbs 50 g. carrots (grated) 1 Tablespoon sweet pickle relish 1 Tablespoon tomato sauce 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 2 teaspoon seasoning ½ part red bell pepper (cut into cube) ½ part green bell pepper (cut into cube) 1 pc. Egg 2 pcs. hotdog 1. Prepare all ingredients listed. 2. Measure/ weigh all ingredients. 3. Mix all the measured ingredients into a bowl and mix well. 4. Place the mixture in an aluminum foil and flatten it. 5. Place hotdog on the middle of the mushroom mixture. 6. Roll the foil to form a cylinder, locking the hotdog. 7. Then, lock the edges of the foil. 8. Place into the steamer and let it cook for 1 hour. 9. Place inside the refrigerator until it cools. 10. Slice, fry and serve. : 250 g. Fresh oyster mushroom 3 Eggs 1 t. Salt ½ t. Black pepper ½ t. Seasoning Flour for coating Cooking oil for frying MUSHROOM TEMPURA
: 1. Trim and wash fresh oyster mushroom. 2. Mix eggs, salt, black pepper and seasoning. 3. Dip fresh oyster mushroom into the egg mixture. 4. Transfer dipped mushroom into the flour for coating. 5. Heat cooking oil. 6. Fry fresh mushroom until golden brown. 7. Serve after cooking. : 600 g Brown Sugar 300 g Butter/Margarine (melted) 1000 g All Purposed Flour 400 g Fresh Mushroom (chop) 2 T Baking Powder 2t. Baking soda 40 g. Cocoa powder 2 pcs. Egg Chocolate bits for toppings : MUSHROOM COOKIES 1. Mix thoroughly the margarine, sugar, egg and cocoa powder respectively until well blended. 2. Add chopped mushroom while mixing. 3. In separate bowl, mix all-purpose flour, baking powder and baking soda. 4. Gradually add dry ingredients into the liquid ingredients while mixing until smooth. 5. Mold dough into small flat-rounded pieces preferably of the same sizes. 6. Place chocolate bits on top of the cookie. 7. Place the molded mixture on the tray. 8. Pre-heat oven and bake for 15-20 mins. at 150-160 o C. 9. Pack air tight to keep crunchy. 10. Label and store in cool and dry place.
: MUSHROOM YEMA 1 Can Condensed Milk (390 G) 4 Egg Yolks 100 G Blanched Mushroom (Stipped) Few Drops of Lemon Extract : 1. Beat the egg yolks with the condensed milk and add lemon extract to mix thoroughly the mixture. 2. Add the stripped mushroom. And mix well. 3. Heat under low fire for 30-35 minutes or until thick, stir constantly. 4. Let the mixture to cool for a couple of hours. 5. Form into balls or according to your desire shape. 6. Wrap in cellophane. 7. Place into cool dry place or keep refrigerated for longer shelf-life. : MUSHROOM PASTILLAS 350 g powdered milk 300 g All purposed flour 1 Tbsp. Margarine 200 g sugar 200 g blanched mushroom(stripped) : 1. Mix all ingredients except sugar for coating. 2. Mix thoroughly until mixture is well blended. 3. Shape the mixture into cylinders. 4. Coat in sugar. 5. Wrap pastillas in cellophape. 6. Please into cool dry place or keep refrigerated for longer shelf-life.
: MUSHROOM BALLS 10 g All purposed flour 10 g Cornstarch, dissolve in little water ¼ tsp. Black pepper 1/8 tsp. Salt ½ tsp. Seasoning 40 g Blanched Mushroom( chopped) 20 g Fish Meat (deboned) : 1. Clean the fish and deboned. 2. Add the seasoning, black pepper and salt. 3. Blend the fish mixture or chop well. 4. Begin the throwing/slamming process. 5. Add flour and cornstarch and knead until combined well. 6. Make a ball and drop it into the boiling water. 7. When it float remove from boiling water. 8. Rinse balls into cold water to prevent over cooking. 9. Pack into PP bags. 10. Keep refrigerated if not consume for longer shelf-life. : MUSHROOM CRACKER 300 g Cassava Flour 300 g Blanched Mushroom (blended) 800 g Water 50 g Fresh Onion (blended) 5 t. Salt 2 t. White Pepper 5 t. Seasoning : 1. Mix all ingredients. 2. Steam cooks (10-30 sec.) 3. Transfer into drying tray. 4. Sundry for initial drying for about 2-3 hrs. 5. Cut according to desired size.
6. Lay into drying tray. 7. Final dry for 3hrs. at 60 0 C. 8. Pack in P.P bag. 9. Seal and label. : 2 cups mashed banana(lakatan) 1 small can evaporated milk 2 cups mushroom 1 cup margarine 2 cups white sugar 4 pcs egg 4 cups All Purposed Flour 2 tsp. Baking powder : MUSHROOM BANANA MUFFIN 1. In a bowl, mix margarine, sugar and eggs. 2. Add mushroom and mix thoroughly. 3. In separate bowl, mix mashed banana and evaporated milk. 4. Mix the two mixtures. 5. In another bowl, mix all purposed flour and baking powder. 6. Add gradually dry ingredients into the liquid mixture. 7. Transfer ½ cup of the mixture into the muffin molder. 8. Steam mixture for 15-20 minutes or until cook. 9. Cool product and pack into the box. 10. If not consumed, keep refrigerated. : 1000 g. All-purpose Flour (sifted) 50 g. Mushroom (powdered) 50 g. Moringa leaves (chopped) 6 pcs. Egg 6 t. Fish sauce 4 t. salt 2 T Seasoning MUSHROOM NOODLES
: 1. Mix all ingredients into the sifted flour. 2. Knead the dough until smooth. 3. Flatten the dough by the use of a rolling pin or into the noodle flattener. 4. Cut into strips using noodle slicer or knife. 5. Blanch into the boiling water with a teaspoon of oil. 6. Stir fried. 7. Pack and label.