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Martin Yan's Meat Filled Mushrooms


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  • 6 large raw shrimp deveined, and finely chopped
  • 4 ounces ground meat (pork or beef)
  • 2 teaspoons wine
  • 2 teaspoons soy sauce
  • 1/2 teaspoon finely-minced ginger
  • 8 large fresh shiitake mushrooms stems removed
  • 8 medium white button mushrooms stems removed
  • 1 tablespoon cornstarch for dusting
  • 2/3 cup soup stock
  • 2 tablespoons soy sauce
  • 1 tablespoon salted black beans rinsed, and lightly crushed
  • 3 tablespoons sweet rice wine (mirin)
  • 1 teaspoon cornstarch


Servings 4


Step 1

Combine shrimp, meat, rice, wine, soy sauce and ginger in a bowl; mix well.

Lightly dust mushroom caps with cornstarch. Spread 2 to 3 tablespoons shrimp-meat filling inside each mushroom cap.

Place 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.

Pour in braising sauce; cover, reduce heat and simmer for 8 to 10 minutes. Remove cover and continue to cook until sauce is slightly thickened.

This recipe yields 4 servings.

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