Shiitake Mushrooms Stuffed with Shrimp, Ground Pork and Oyster Sauce
- Nov 4, 2025
- 1 min read
A popular dim sum dish and tasty appetizer. You can always use fresh shiitake mushrooms but rehydrated dried 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.
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
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.
Cut the stems off the reconstituted mushrooms and discard. Set aside the caps.
2
Combine all the filling ingredients together in a large bowl. Stir vigorously until well combined.
3
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.
4
Mix the sauce ingredients together in a bowl; set aside.
5
For the cornstarch slurry: in a small bowl, stir together 1 tbsp of cornstarch and 1 tbsp of the mushroom soaking liquid and set aside.
6
Heat 1 tbsp of vegetable oil in a large sauté 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.
7
Add the sauce mixture, bring to a boil, cover, then reduce heat and simmer until the meat filling is cooked through. Remove the mushrooms to a serving platter.
8
Add 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 (20-30 seconds).
9
Pour the sauce over the mushrooms and serve immediately.
Instructions
36 medium dried shiitake mushrooms
1/4 lb ground pork
1/4 lb medium shrimp peeled deveined & minced
1 scallion minced
1/4 cup finely chopped Napa cabbage (leafy parts only)
1 tsp minced fresh ginger
3 water chestnuts minced
2 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
1 tsp sugar
1/4 tsp black pepper
1 tsp cornstarch
Filling
1 cup water
1/2 tbsp Totole chicken powder*
2 tbsp reserved shiitake mushroom soaking liquid
3 tbsp oyster sauce
Sauce
1 cup water
1/2 tbsp Totole chicken powder*
2 tbsp reserved shiitake mushroom soaking liquid
Chicken stock mixture
1 tbsp cornstarch
1 tbsp reserved shiitake mushroom soaking liquid (or water)
Cornstarch Slurry
Shiitake Mushrooms Stuffed with Shrimp, Ground Pork and Oyster Sauce
%20(1).jpg)
Prep Time
30 min
Cooking Time
20 min
Rest Time
0 min
Total Time
50 min
Comments