Button Mushrooms Stuffed with Shrimp Paste
口蘑虾滑 · pan chinese cuisine
This dish is a popular pan-Chinese recipe that combines the earthy flavor of mushrooms with the umami-rich shrimp paste, often served as a simple weeknight meal.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
24.0 piece — stems removed and washed
2.0 pack — for stuffing
0.13 cup
0.06 cup
as needed
as needed
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Red-braising ↗
Slow-simmer in soy-sugar-aromatic liquid for deep mahogany flavor.
Steps
- 1
Step 1
Remove the stems from the button mushrooms and wash them, then squeeze shrimp paste into each mushroom cap.
✅ Done when: mushroom caps are cleaned, stems removed, and filled with shrimp paste
Watch out: ensure mushrooms are dry to prevent oil splatter during cooking
- 2
Step 2
In a bowl, mix light soy sauce, dark soy sauce, oyster sauce, and sugar with a small amount of water to create the sauce.
✅ Done when: sauce is well combined with no visible sugar granules
Watch out: adjust saltiness to taste by adding more soy sauce if needed
Place the stuffed mushrooms shrimp-side down in a preheated pan and pan-fry them.
✅ Done when: mushrooms are sizzling in the pan with shrimp-side down
Watch out: do not overcrowd the pan to ensure even cooking
After about 2 minutes, flip the mushrooms to fry the other side evenly.
✅ Done when: mushrooms are flipped and cooking on the second side
Watch out: use tongs carefully to avoid breaking the mushrooms
Continue pan-frying until both sides of the mushrooms are golden brown.
✅ Done when: both sides are evenly golden brown and slightly crispy
Watch out: reduce heat if browning too quickly to prevent burning
- 6
Step 6
Medium heatPour the prepared sauce over the mushrooms in the pan.
✅ Done when: sauce is evenly distributed around the mushrooms
Watch out: sauce may splatter, so pour slowly and carefully
Cover the pan with a lid and braise the mushrooms in the sauce for about 3 minutes.
✅ Done when: mushrooms are simmering in the sauce with the lid on for 3 minutes Cook to a safe internal temperature of 63 °C.
Watch out: check occasionally to prevent the sauce from reducing too much
- 8
Step 8
Sprinkle chopped scallions and white sesame seeds over the mushrooms as garnish.
✅ Done when: garnish is evenly distributed on top of the mushrooms
- 9
Step 9
Transfer the mushrooms to a plate and serve hot.
✅ Done when: dish is plated and ready to be eaten