Crispy Mushroom Pouch
Shaggy Mane Mushroom
Spring Roll Wrapper
Wash, peel and dice mushroom, carrot, celery and onion. Scald leek flower for 1 min and soak in water. Set aside.
Heat olive oil in a pan. Add diced vegetables and stir-fry. Add cooking wine. Season to taste with salt and pepper.
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.
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