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Steamed Stuffed Mushrooms

Steamed Stuffed Mushrooms Recipe

For best results, use fish paste from yong tau foo stalls at the wet market. They generally taste better and fresher than the ones sold at the supermarkets.


  • 8 (medium to large) Chinese dried shiitake mushrooms rinsed
  • a bowl of hot water
  • 8 wolfberries soaked in a bowl of water until puffy; drained
  • 1 tbsp chopped spring onions

(A) Mushroom Stuffing

  • 100 grams fish paste
  • 40 grams minced pork (or chicken)
  • 1 tsp corn flour
  • 1/4 tsp light soy sauce
  • 1/2 tsp sesame oil
  • 3 dashes white pepper powder
  • 1 tbsp finely chopped carrot stack thin shavings of carrot using a vegetable peeler before slicing
  • 1 tbsp chopped spring onions


  1. Soak mushrooms in a small bowl of hot water until softened, about 30 minutes. Cut and discard the stems. Squeeze out the excess water from mushroom caps.
  2. Combine (A) in a bowl, mix well, and allow to marinade for 10 minutes.
  3. Fill each mushroom cap with the marinated mixture using a flat spatula or the back of the spoon. Top each mushroom with a wolfberry.
  4. Arrange mushrooms on a plate and steam at high heat for 15 minutes. Garnish with more spring onions before serving.

Noob Cook Tip

Certain variety of Chinese dried mushrooms require hours of stewing to become tender. So make sure you get the quicker cooking variety of dried mushrooms for this recipe (ask the shop assistant when purchasing).

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17 comments on “Steamed Stuffed Mushrooms”

  1. Hi, will it be advisable to do low-heat steaming for this recipe?

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