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Shiitake With Shrimp And Pork Filling


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  • 8 ounces large fresh shiitake mushrooms stems removed
  • Cornstarch for dusting
  • 2/3 cup vegetable or chicken broth
  • 2 tablespoons soy sauce divided
  • 1 tablespoon salted black beans rinsed, and lightly crushed
  • 1/4 cup sweet rice wine (mirin) divided
  • 1 teaspoon cornstarch
  • 4 ounces shelled shrimp minced
  • 4 ounces ground pork or beef
  • 1/2 teaspoon minced fresh ginger
  • 1 tablespoon vegetable oil


Servings 4


Step 1

Lightly dust insides of shiitake caps with cornstarch.

To make braising sauce: In a small bowl, combine vegetable broth, 1 1/2 tablespoons of the soy sauce, salted black beans, 3 tablespoons of the sweet rice wine and the cornstarch; set aside.

To make shrimp filling: In a medium-sized bowl, combine shrimp, pork, remaining 1 tablespoon of the rice wine, remaining 1/2 tablespoon of the soy sauce, and ginger; mix well. Spread 2 to 3 teaspoons shrimp-pork filling inside each mushroom cap.

Over medium-high heat, heat a large frying pan; add oil. Fry mushrooms, filling-side down, until browned, about 4 minutes. Add reserved braising sauce; cover, reduce heat and simmer until filling is cooked and shiitake are tender, about 8 minutes; remove cover. Cook until sauce thickens slightly, about 2 minutes.

This recipe yields 4 servings.

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