Ingredients
- 6 large raw shrimp, shelled, deveined and finely chopped
- 4 ounces ground meat (pork or beef)
- 2 teaspoons rice wine
- 2 teaspoons soy sauce
- 1/2 teaspoon finely minced ginger
- 8 large fresh shiitake mushrooms, stems removed
- 8 large fresh white button mushrooms, stems removed
- Cornstarch, for dusting
- 1 tablespoon cooking oil
Braising Sauce:
- 2/3 cup soup stock
- 1 1/2 tablespoons soy sauce
- 1 tablespoon salted black beans, rinsed and lightly crushed
- 3 tablespoons sweet rice wine (mirin)
- 1 teaspoon cornstarch
Directions
In a mixing bowl, combine shrimp, meat, rice wine, soy sauce and ginger in a bowl. Mix well. Lightly dust the mushroom caps with cornstarch. Spread 2 to 3 teaspoons shrimp-meat filling inside each mushroom cap. Heat a large non-stick frying pan over medium heat. Add oil, swirling to coat surface. Pan-fry filled mushrooms, meat-side down, until browned. Add braising sauce. Cover, reduce heat and simmer for 8 to 10 minutes. Remove cover, and continue to cook until sauce is slightly thickened.
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