Stuffed White Button Mushrooms with Pork and Shrimp
不会剩下一滴汤汁的口蘑酿肉 · pan chinese cuisine
A highly rated home-style dish. The mushrooms release their umami into the pan sauce as they cook, so there is typically not a drop of sauce left — it is delicious drizzled over the mushrooms, dipped with steamed buns, or mixed into rice. The mushroom stems can be reserved for soup or finely chopped into the filling.
Marisol VegaFirst-gen Mexican American mom of three trying to finally write down my abuela's recipes before I forget them. Slow-cooked pozole Sunday regular here. Ask me about mole shortcuts!Nutrition & allergens
Contains:SoyWheat
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)
- 19.8(Main ingredients only; seasoning not counted)
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
Cut the shrimp into large chunks. Season the ground pork with salt, light soy sauce, cooking wine, and white pepper for a base seasoning — aim for about forty percent of full saltiness — then add a little starch and stir until the mixture becomes sticky and cohesive. Wash and drain the fresh white button mushrooms, twist off the stems, and pack the filling into the mushroom caps, pressing it firm and smoothing the top. The stems can be saved for soup, or finely chopped and mixed into the filling.
✅ Done when: The filling should feel sticky and springy when stirred, and each mushroom cap should be filled and smoothed level.
Add oil to a skillet and heat over high heat, then reduce to medium-low. Arrange the mushrooms filling-side down in the pan. Do not flip them; gently nudge the mushrooms with a spatula or swirl the pan to prevent sticking, and pan-fry for about a minute and a half.
✅ Done when: After about 90 seconds the filling side is seared and the mushrooms release easily from the pan.
Once the filling is set and the mushroom edges are golden, flip the mushrooms over and fry the other side (the author switched pans here). Fry for a minute and a half, then add a small amount of water, light soy sauce, salt, and MSG to season. Cover and braise for one minute, drizzle in water-starch slurry, and once the sauce thickens, turn off the heat and plate.
✅ Done when: The filling holds its shape and the mushroom edges are golden before flipping; the sauce is done when it turns thick and glossy.
- 4
Step 4
Off heat
Arrange the mushrooms filling-side up on a plate, drizzle with the pan sauce, and sprinkle with chopped scallions. Serve — the sauce can be generous, since the mushrooms' umami infuses it and it is great with steamed buns or over rice.
✅ Done when: Ready to serve once the mushrooms are plated, sauced, and topped with scallions.