Braised Stuffed Shiitake Mushrooms with Greens

Name: Braised Stuffed Shiitake Mushrooms with Greens
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Healthy
Ingredients: 150 g Shrimp Paste; 150 g Shiitake Mushrooms; 80 g Spinach; 1 bunch Fresh Chinese Parsley; 50 g Chestnuts; 1 tsp Ginger; 1/4 cup Broth; 1 tsp Salt; 1 dash White pepper; 1 Tbsp Oyster Sauce; 2 tsp Sesame Oil; 1 Tbsp Corn Flour; 1 dash White pepper

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Level

easy

Cooking

15 min

Preparation

30 min

Ingredients

Servings

Shrimp Paste	150 g
Shiitake Mushrooms	150 g
Spinach	80 g
Fresh Chinese Parsley	1 bunch
Chestnuts	50 g
Ginger grated	1 tsp
Broth of your choice	¹⁄₄ cup
Salt	1 tsp
White pepper	1 dash
Marinade
Oyster Sauce	1 tbsp
Sesame Oil	2 tsp
Corn Flour	1 tbsp
White pepper	1 dash

How to cook

Prepare the mushroom caps and stuffing

Remove the mushroom stems. Marinate the mushroom caps in oyster sauce, sesame oil, corn flour, and a dash of pepper for 30 mins in the fridge.
Peel and dice the chestnuts, then chop the Chinese parsley finely. Set both aside.
Add the shrimp paste, Chinese parsley, diced chestnuts, salt and pepper in a bowl and mix well.

Blanch the spinach

Bring a pot of water to a boil. Add a few drops of cooking oil and blanch the spinach for 1 min. Remove from the pot and drain spinach in a colander. Place it under cold running water to halt the cooking process, then transfer it to the serving plate.
Use a scoop for perfectly portioned shrimp paste, and place them carefully into the marinated mushroom caps.
Boil water in a wok. Place the mushroom caps on a heat-resistant plate and rack, then cover the wok. Lower the heat and allow to steam for 8 mins.
Remove the mushroom caps from the wok once this is done and top them with the blanched spinach.

Get the broth ready

Grate some ginger (and some minced garlic if you like) and set them aside. To make the broth, heat a pan with some oil, fry grated ginger (and garlic) until fragrant before adding the broth and then finally, bringing it to a boil.
Pour the broth over the mushrooms gently. Serve hot & enjoy!