This dish uses mushrooms as a vessel for a bouncy shrimp paste filling (the one used in hot pot, not the fermented kind! That would be dank...).
Mushrooms and shrimp are naturally rich in umami, so despite the simple ingredient list, it's actually very flavorful. Plus, the texture is super satisfying to bite into!
This recipe uses hot pot shrimp paste that you can either buy from the frozen aisle of the Chinese supermarket, or make easily at home. (See my recipe on how to prepare and store homemade shrimp paste.)
Baby bella mushrooms (a.k.a. cremini or button mushrooms) work best here. They're the right size for stuffing, and once braised, they turn tender and juicy without falling apart. Fresh shiitake or portobello mushrooms also work — just as long as they have a natural cavity for the filling.
The braising sauce is made from basic Chinese pantry staples and reduces down into a glaze that coats everything beautifully.
The final dish works as an appetizer, a side dish, or a main served with freshly steamed rice!
Bouncy shrimp paste stuffed into juicy baby bella mushrooms, then braised until tender and glazed in that savory, garlicky sauce.
Clean the mushrooms, then remove the stems to create a cavity in each mushroom.
Cut a small corner off the bag of shrimp paste to create a piping opening. Squeeze the shrimp paste into a mushroom cavity until full, then snip it off cleanly with scissors. Repeat with all mushrooms.
In a small bowl, combine light soy sauce, dark soy sauce, oyster sauce, black pepper, cornstarch, minced garlic, and water. Whisk until the cornstarch is fully dissolved. Set aside.
Place the mushrooms shrimp-side down in a single layer and cook undisturbed until the shrimp paste is golden brown on the bottom, about 2-3 minutes.
Carefully flip all mushrooms so they are shrimp-side up. Pour the prepared sauce into the pan, then reduce the heat to medium and cover with a lid.
Let the mushrooms simmer for 5 minutes, until the mushrooms are fully cooked through and the sauce has thickened.
Spoon the sauce over the mushrooms so the shrimp paste is evenly coated and glistening. Garnish with sesame seeds and chopped scallions.
Serve with rice!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe uses hot pot shrimp paste that you can either buy from the frozen aisle of the Chinese supermarket, or make easily at home. See my recipe on how to prepare and store homemade shrimp paste!
