Wednesday, July 3, 2013

Shiitake Mushrooms Stuffed with Shrimp & Ground Pork with Oyster Sauce

A popular dim sum dish and tasty appetizer. You can always use fresh shiitake mushrooms, but rehydrated dry shiitakes have a distinctively earthy flavor which I prefer. The filling is a classic combination of shrimp and ground pork, a bit of fresh ginger and garlic, chopped napa cabbage, minced water chestnuts (for texture) and seasoned with sesame oil, black pepper, soy sauce, a pinch of sugar and rice wine. 

1/4 lb. ground pork
1/4 lb. medium shrimp, shelled, deveined and finely chopped
1 scallion, minced
1/4 cup Napa cabbage, finely chopped (green parts only)
2 tbsp. soy sauce
1 tbsp. rice wine
1 tsp. fresh ginger, minced
1 tsp. sugar
1 tsp. sesame oil
1/4 tsp. black pepper
3 water chestnuts, minced
1 tsp. cornstarch
36 medium dried shiitake mushrooms

2 cups water
1 tbsp. chicken base
4 tbsp. mushroom soaking liquid
3 tbsp. oyster sauce
1 tbsp. cornstarch + 1 tbsp. mushroom soaking liquid (cornstarch slurry)

Cilantro leaves

1. Place dried shiitakes in a large bowl and cover with very hot water. Let soak for about 30 minutes until softened. Remove mushrooms to a chopping board and reserve the mushroom soaking liquid.

2. Cut the stems off the reconstituted mushrooms and discard. Set aside the caps. 

3. For the filling, mix together the ground pork, chopped shrimp, minced scallion, chopped napa cabbage, 2 tbsp. soy sauce, 1 tbsp. rice wine, 1 tsp. minced fresh ginger, 1 tsp. sugar, 1 tsp. sesame oil, 1/4 tsp. black pepper, minced water chestnuts, and 1 tsp. of cornstarch in a large bowl.

4. Fill each mushroom cap with about 1 heaping teaspoon of the filling, then top with a fresh cilantro leaf. Place filled mushroom caps on a foil-lined baking sheet and set aside.

5. Mix together 2 cups of water, 1 tbsp. of chicken base (or you can substitute with 2 cups of low sodium canned chicken broth) and 4 tbsp. of the reserved mushroom soaking liquid. Pour 1 cup of this mixture into a bowl and stir in 3 tbsp. of oyster sauce. Set aside.

6. In a small bowl, stir together 1 tbsp. of cornstarch and 1 tbsp. of the mushroom soaking liquid and set aside.

7. Heat 1 tbsp. of vegetable oil in a large saute pan or wok over medium high heat. Add the mushrooms, filling side up, in a single layer (if too crowded, cook in two batches). Reduce heat to medium then cook the mushrooms for several minutes or until they just start to brown. Add the 1 cup of reserved mushroom soaking liquid and oyster sauce, bring to a boil, cover, reduce heat and simmer until the meat filling is cooked through. 

8. Remove mushrooms to a serving platter. Add the remaining 1 cup of the chicken stock mixture to the pan, bring to a boil, then add the cornstarch slurry. Cook until the sauce has thickened (1-2 minutes). 

9. Pour the sauce over the mushrooms and serve immediately.

Soak the mushrooms in hot water 30 minutes or until softened.

Combine the filling ingredients.

Place the stuffed mushrooms on a foil-lined baking sheet.

Saute the mushrooms filling side up until lightly browned.

Add 1 cup of the chicken stock-oyster sauce mixture to the pan. Bring to a boil, cover and simmer until filling is cooked through. Remove mushrooms to a serving platter.

Add the remaining 1 cup of the chicken stock mixture to the pan, bring to a boil, the add the cornstarch slurry. Cook 1-2 minutes until the sauce has thickened.

Pour sauce over the mushrooms and serve immediately.


  1. I'll probably never make this, but it sounds amazing.

    1. Nah - you don't have to make this yourself, Karin - just go to a dim sum restaurant in the SG Valley and it'll be on the menu.