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Braised Stuffed Shiitake Mushrooms with Greens

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15 min

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30 min



Shrimp Paste
150 g
Shiitake Mushrooms
150 g
80 g
Fresh Chinese Parsley
1 bunch
50 g
1 tsp
of your choice
14 cup
1 tsp
White pepper
1 dash
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!
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