Mushrooms: 6 large shrimp, peeled, deveined and finely chopped
4 ounces ground beef or pork
2 teaspoons white wine
2 teaspoons soy sauce
1/2 teaspoon finely minced gingerroot
8 large fresh shiitake mushrooms, stems removed
8 medium white button mushrooms, stems removed
1 tablespoon cornstarch for dusting
Sauce: 2/3 cup chicken stock
2 tablespoons soy sauce
1 tablespoon fermented black beans, rinsed and lightly crushed
3 tablespoons mirin
1 teaspoon cornstarch


1. Prepare Mushrooms: Combine shrimp, meat, wine, soy sauce and gingerroot in a bowl; mix well. Lightly dust mushroom caps with cornstarch. Spread 2 to 3 tablespoons shrimp-meat filling inside each mushroom cap.
2. In a large non-stick frying pan over medium high heat, add oil, swirling to coat surface. Pan fry filled mushrooms, meat side down, until browned.
3. Prepare Sauce: In a medium bowl, combine chicken stock, soy sauce, black beans, mirin and cornstarch; mix well to dissolve cornstarch. Add to mushrooms; cover, reduce heat and simmer for 8 to 10 minutes. Remove cover and continue to cook until sauce is slightly thickened.
Fermented black beans are sold in Asian grocery stores. Rinse them well as they are very salty. Once opened, transfer the contents of the package to a tighly covered container. Store in a cool, dark place.
Martin Yan's Meat Filled
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