Meat-Filled Mushrooms

Total Time:
40 min
10 min
30 min

about 4 servings

  • 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
  • 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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