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Author Notes: It is my idea of the way mushrooms could be adapted into a meatball type healthy vegetarian recipe with the influence of spices and ingredients from the Schezuan region of China. The quantities can be easily duplicated or increased to serve 4 or more people. —Monadog
- 2 cups White Button Mushrooms
- 2 Onions
- 2 pieces Garlic
- 2 tablespoons Cornflour
- 2 Red Peppers
- 1 tablespoon Cooking Wine
- 1 1/2 cups Vegetable Stock
- 1 tablespoon Soya Sauce
- 1 tablespoon Vinegar
- 2 pieces Red Chillies
- Oil for frying
- Salt to taste
- Finely chop mushroom, onion and garlic together and form into balls.
- Mix into a thick paste made of the cornflour and some water.
- Remove the balls from the excess paste and reserve it.
- Deep-fry the balls until golden in color.
- Slice red peppers and fry in a little oil.
- Add stock, soya sauce, vinegar, wine, crushed chilies, and salt to taste.
- Bring to a boil.
- Add remaining cornflour paste and mushroom balls.
- Simmer until the gravy is thick.
- Serve hot with steamed rice.
- This recipe was entered in the contest for Your Best Mushrooms
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