Recipe: Stuffed Chinese Mushrooms

Dear Offspring,

We ate out a lot last week, so Dad asked if we could have home-cooked Chinese every day this week. He swears he gets thinner the more Asian food he eats. We shall see. 

Love from Mom

Stuffed Chinese Mushrooms

by Yan Kit So


18 dried Chinese mushrooms


6 oz ground pork

5 canned water chestnuts, diced finely

5 stalks scallions, cut into thin rounds

5 slices ginger, finely minced

1/2 tsp salt

1/2 tsp sugar

2 tsp thin soy sauce 

3 pinches white pepper 

1 tsp Shaoxing wine or dry sherry like Vermouth

1/2 tsp potato starch

1 tbsp water

1 egg


6 oz mushroom water (top up with water if not enough)

1 tbsp oyster sauce

1 tbsp dark soy sauce

1 1/2 tsp potato or corn starch, dissolved in 1 tbsp water

1 tbsp vegetable oil


A. Rehydrate the mushrooms by soaking them in warm water for about 30 minutes. Drain and gently squeeze out the excess water, reserving the mushroom water. Cut off the stems at the base. 

B. Add all the stuffing ingredients except the egg in a bowl and stir vigorously in one direction until thoroughly mixed. Add the egg and stir again in the same direction. Leave to marinate for at least 15 minutes. This is your stuffing.

Hold a mushroom cap in one hand with the hollow side up. Using a dessert spoon, fill the hollow generously with the stuffing, shaping it into a slight mound. Repeat with the other mushrooms. 

Place in one layer in a heatproof dish and steam for 10 minutes. 

C. While the stuffed mushrooms are steaming, mix together all the sauce ingredients except the corn starch mixture. Bring to a boil and lower the heat. Drizzle in the corn starch mixture until the sauce thickens to your desired consistency. Blend in the oil to give the sauce a sheen. 

Remove the mushrooms from the steamer when done. Arrange in a serving plate and pour the sauce over. Serve piping hot. 

Served here with an omelette, stir-fried garlic scapes and steamed white jasmine rice. 


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