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Steamed Stuffed Mushrooms

These Chinese-style steamed stuffed mushrooms are not just cute to look at, they are very healthy and delicious as well. They always get the thumbs up from my family! For the filling, I used a mixture of fish paste (from the yong tau foo stall at the wet market) and minced pork (you can use chicken if you don’t consume pork).

More Steamed Food Recipes:

I tried different kinds of stuffing before – all fish paste, all minced meat, as well as a mixture of fish and meat – and the latter got my family’s vote as the winning combination.

Fish paste from yong tau foo stall at the wet market

For best results, use fish paste from yong tau foo stalls at the wet market (if there is one where you stay). They generally taste better and fresher than the ones sold at the supermarkets. The yong tau foo stalls use the same fish paste to stuff various foods so the fish paste is already nicely seasoned, and you can go very light on the seasonings for the mushroom stuffing.

Steamed Stuffed Mushrooms Recipe
Before Steaming

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.

Serves: 2

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients:

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

Directions:

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.
Combine (A) in a bowl, mix well, and allow to marinade for 10 minutes.
Fill each mushroom cap with the marinated mixture using a flat spatula or the back of the spoon. Top each mushroom with a wolfberry.
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).