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Juice-Bursting Mushroom Caps Stuffed with Shrimp Paste — finished dish, ready to serve.

Juice-Bursting Mushroom Caps Stuffed with Shrimp Paste

一口爆汁的虾滑酿口蘑 · pan chinese cuisine

35 min total15 min cooking4 stepssavoryumami

The author describes the magic of this dish: as the mushrooms fry, their released juices seep out of the caps' cavities, but the shrimp paste plugs the cavity, trapping the deeply savory mushroom juice inside. One bite delivers an intense burst of umami.

Lucia Ferrari's profile photoLucia FerrariMilanese living in Chicago. I will die on the hill that carbonara has no cream. Sunday ragù takes six hours and I wouldn't change a thing.

Nutrition & allergens

Contains:Crustacean shellfishSoyWheat

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (4 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.

  • button mushrooms ingredient

    button mushrooms口蘑

    1.0 piece — one box; stems removed

  • shrimp paste ingredient

    shrimp paste虾滑

    1.0 piece — one bag; 95% shrimp content recommended for a bouncy texture

  • Oyster sauce ingredient identification photo

    oyster sauce蚝油

    0.25 oz

  • Weidamei brand soy sauce ingredient

    soy sauce酱油

    0.21 oz

  • Granulated sugar ingredient identification photo

    sugar糖

    0.14 oz

  • Water ingredient identification photo

    water水

    as needed

Techniques you'll use

Steps

  1. 1

    Step 1

    Juice-Bursting Mushroom Caps Stuffed with Shrimp Paste — step 1 visual checkpoint.

    Remove the stems from the mushroom caps, drain them cavity-side down, then squeeze the shrimp paste into the cavities and smooth it level.

    ✅ Done when: Each cap is stemless, dry on the outside, and filled with an even, level layer of shrimp paste.

  2. 2

    Step 22 min

    High heatPan-frying (jian) ↗
    Juice-Bursting Mushroom Caps Stuffed with Shrimp Paste — step 2 visual checkpoint.

    Heat oil in the pan over high heat; once the oil bubbles, turn the heat to low. Arrange the mushrooms cavity-side down in the pan. Once all are in, raise the heat to high and cook for 2 minutes, then turn the heat to low and flip the mushrooms.

    ✅ Done when: After 2 minutes on high heat, the filled side is set and seared, and each mushroom flips cleanly.

  3. 3

    Step 32 min

    Medium-high heatStarch thickening (gou qian) ↗Pan-frying (jian) ↗
    Juice-Bursting Mushroom Caps Stuffed with Shrimp Paste — step 3 visual checkpoint.

    After pan-frying on low heat for 2 minutes, mix the oyster sauce, soy sauce, sugar, starch, and a little water until smooth. Pour the mixture around the edge of the pan, sprinkle with cracked black pepper, and reduce the sauce over high heat, then plate.

    ✅ Done when: The sauce has thickened into a light glaze clinging to the mushrooms, ready to serve.

  4. 4

    Step 4

    Juice-Bursting Mushroom Caps Stuffed with Shrimp Paste — step 4 visual checkpoint.

    Every bite bursts with juice — delicious!

    ✅ Done when: The finished mushrooms release a burst of savory juice with each bite.