Xianggu He (Stuffed Mushrooms)
A delicate dish featuring tender mushroom caps filled with savoury meat stuffing, steamed to retain natural juices, finished with a glossy sauce.
Ingredients
15 items- Fresh shiitake mushrooms 8
- Ground pork 150g
- Shrimp 50g
- Spring onion 1
- Ginger 5g
- Light soy sauce 2 tbsp
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- White pepper pinch
- Egg white 1
- Cornstarch 1.5 tbsp
- Cooking oil 1 tbsp
- Oyster sauce 1 tbsp
- Goji berries a few
Nutrition
Steps （6 steps）
Clean mushrooms, remove stems, pat dry with paper towel. Sprinkle a little dry cornstarch inside each cap to help the filling adhere.
In a bowl, combine ground pork, chopped shrimp, green onion, ginger, 1 tbsp soy sauce, cooking wine, salt, sugar, white pepper, egg white and 1 tbsp cornstarch. Stir in one direction for 3 minutes until sticky and well bound.
Spoon the filling into each mushroom cap, smoothing the surface into a dome shape. Repeat for all.
Place stuffed mushrooms on a greased plate. Steam over boiling water for about 10 minutes over medium heat, until the filling is cooked through and mushrooms are tender.
Pour the steaming liquid into a small saucepan (add water if needed). Add 1 tbsp light soy sauce, oyster sauce, and a pinch of sugar. Bring to a boil, then reduce heat. Stir in the cornstarch slurry (1/2 tbsp cornstarch + 2 tbsp water) and cook until the sauce thickens and coats the back of a spoon.
Drizzle the sauce over the stuffed mushrooms. Garnish with goji berries or chopped green onions.
Tips
Choose mushrooms of similar size for uniform cooking. Mix the filling thoroughly until it becomes sticky and springy for a better texture. Adjust steaming time according to the size of mushrooms and thickness of filling.
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