Recipe courtesy of Martin Yan

Meat-Filled Mushrooms

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: about 4 servings
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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


  1. 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.