Stuffed Shiitake Mushrooms

These pan-fried stuffed shiitake mushrooms is a Cantonese dish that features large shiitake mushrooms filled with marinated minced pork and shrimp. They are so juicy, flavourful and a mouthful of umami.

ingredients:

*Depending on size of your mushrooms, I was able to stuff around 20 mushrooms with this amount of filling!

• 200g pork, minced
• 80g shrimp, minced
• 15-20 fresh shiitake mushrooms (depending on size)
• 1 tbsp cornstarch

Pork marinade:

• 1 tsp minced ginger
• 1 tsp minced garlic
• 1 tbsp light soy sauce
• 1/2 tbsp oyster sauce
• 1/2 tbsp Shaoxing cooking wine
• 2 tsp cornstarch 
• 1/2 tsp sugar
• a pinch of white pepper powder
• leftover mushroom bits (optional)

Sauce:

• 1/2 cup water
• 1 tbsp cornstarch
• 1 tbsp light soy sauce
• 1/2 tbsp oyster sauce
• 2 tsp dark soy sauce
• a pinch of sugar
• a pinch of white pepper powder

steps:

1. Prepare the mushrooms by removing the stems and carefully carve an ‘x’ on top (optional). Absorb excess moisture from the mushrooms and dust the insides of the mushrooms with cornstarch to ensure the filling will stick well.
2. In a bowl, combine all the marinade ingredients together, then add minced pork and shrimp. Mix until sticky and well combined, then set to marinate for at least 15 minutes.
3. Stuff each mushroom generously with the filling, pressing gently to ensure they are well-filled.
4. Heat a non-stick pan over medium heat. Place the stuffed mushrooms meat side down and pan-fry for 3-4 minutes until golden brown.
5. Pour the sauce over the mushrooms in the pan, cover with a lid, and simmer for 6-8 minutes until the sauce thickens and the pork is cooked through.
6. Carefully flip the mushrooms and continue to pan-fry for an additional 2-3 minutes, allowing the sauce to reduce further and the mushrooms to caramelise slightly.
7. Once done, transfer the stuffed mushrooms to a serving plate, garnish with chopped green onions, and drizzle with any remaining sauce from the pan. Serve with steamed rice and enjoy!

tips:

1. Preparing the mushrooms: Make sure to sprinkle cornstarch inside the mushrooms to dry them up slightly, which helps the filling stick better! I’ve also sliced the tops of the mushrooms so that the sauce can absorb into the mushroom more, and also for aesthetic reasons.
2. Adding shrimp to the filling. I love adding minced shrimp to the filling because it adds a sticky texture, which helps bind the filling together. The result also tastes so amazing and flavourful.
3. Stuffing the mushrooms! When filling the mushrooms, be gentle but also avoid any gaps and make sure they are fully stuffed.

recipes you might also like!

• My Grandma’s Hakka-style Stuffed Tofu
• Steamed Chicken with Shiitake Mushrooms

Stuffed Shiitake Mushrooms

Course: main dish, side dish

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 200 g pork, minced

• 80 g shrimp, minced

• 15 -20 fresh shiitake mushrooms (depending on size)

• 1 tbsp cornstarch

• Pork marinade:

• 1 tsp minced ginger

• 1 tsp minced garlic

• 1 tbsp light soy sauce

• 1/2 tbsp oyster sauce

• 1/2 tbsp Shaoxing cooking wine

• 2 tsp cornstarch

• 1/2 tsp sugar

• a pinch of white pepper powder

• leftover mushroom bits (optional)

• Sauce:

• 1/2 cup water

• 1 tbsp cornstarch

• 1 tbsp light soy sauce

• 1/2 tbsp oyster sauce

• 2 tsp dark soy sauce

• a pinch of sugar

• a pinch of white pepper powder

Directions

• Prepare the mushrooms by removing the stems and carefully carve an ‘x’ on top (optional). Absorb excess moisture from the mushrooms and dust the insides of the mushrooms with cornstarch to ensure the filling will stick well.
• In a bowl, combine all the marinade ingredients together, then add minced pork and shrimp. Mix until sticky and well combined, then set to marinate for at least 15 minutes.
• Stuff each mushroom generously with the filling, pressing gently to ensure they are well-filled.
• Heat a non-stick pan over medium heat. Place the stuffed mushrooms meat side down and pan-fry for 3-4 minutes until golden brown.
• Pour the sauce over the mushrooms in the pan, cover with a lid, and simmer for 6-8 minutes until the sauce thickens and the pork is cooked through.
• Carefully flip the mushrooms and continue to pan-fry for an additional 2-3 minutes, allowing the sauce to reduce further and the mushrooms to caramelise slightly.
• Once done, transfer the stuffed mushrooms to a serving plate, garnish with chopped green onions, and drizzle with any remaining sauce from the pan. Serve with steamed rice and enjoy!

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