Chef-No-Tell

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Chef-No-Tell

Meat-Filled Mushrooms

Prep: 10 min | Cook: 30 min | Servings: 4

Recipe courtesy Martin Yan

Ingredients

  • 6 Shrimp , large raw, shelled, deveined and finely chopped
  • 4 oz Ground Pork , or ground beef
  • 2 tsp rice-wine
  • 2 tsp Soy sauce
  • 0.5 tsp Ginger , finely minced
  • 8 Shiitake , large fresh, stems removed
  • 8 Button Mushrooms , large fresh, stems removed
  • Corn starch , for dusting
  • 1 tbsp Vegetable oil , cooking oil
  • 0.67 cup Soup stock , for the braising sauce
  • 1.5 tbsp Soy sauce , for the braising sauce
  • 1 tbsp Fermented black beans , salted, rinsed and lightly crushed; for the braising sauce
  • 3 tbsp Mirin , sweet rice wine; for the braising sauce
  • 1 tsp Corn starch , for the braising sauce

Directions

Combine the braising sauce ingredients in a small bowl.

In a mixing bowl, combine shrimp, meat, rice wine, soy sauce and ginger. 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.