If you’re looking for a delicious and easy-to-make appetizer or side dish, these shrimp-stuffed mushrooms are perfect! The combination of tender mushrooms filled with savory shrimp paste, cooked in a flavorful sauce, will impress your family and guests alike. Let me show you how to make this delightful dish!
Why You’ll Love This Recipe
I absolutely love making this recipe because it’s not only healthy but also incredibly easy to prepare.
For the mushrooms, I always try to find extra-large white button mushrooms. They’re perfect for stuffing because they have enough space to hold a generous amount of shrimp paste inside, and the larger caps ensure that the mushrooms cook evenly and absorb the flavors of the sauce. The mushrooms should be firm and fresh, with no soft spots.
This time, I’m using pre-seasoned shrimp paste, which I find very convenient. It’s already flavored, so it saves time and effort. I simply transfer the shrimp paste into a piping bag, which makes it much easier to fill the mushrooms without making a mess.
Make your own shrimp paste
If you prefer to make the shrimp paste from scratch, it’s simple to do!
Start by peeling and deveining the fresh shrimp. Once they’re clean, wash them thoroughly under cold water.
The next step is to use the back of a knife to gently mash the shrimp into a paste. It’s important to do this carefully to create a smooth texture.
Then, mix in the egg whites, salt, pepper, and starch. Stir the mixture in one direction until it becomes thick, sticky, and elastic, which is the ideal texture for stuffing.
Once it’s ready, transfer the shrimp paste into a piping bag for easy filling. It’s worth the extra effort because the homemade shrimp paste gives a more authentic and fresh flavor. Once it’s ready, simply pipe it into the mushroom caps and you’re all set!
Ingredients
- 14 white button mushrooms
- 300g Shrimp paste (to taste) (can be bought pre-made or made from scratch)
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp honey
- 1 tsp starch
- 150 ml water
- 10 g chopped scallions
- 10 g black pepper
- 2 tbsp cooking oil (I use peanut oil)
Instructions
Prepare the mushrooms: Clean the white button mushrooms, gently break off or cut the stems with a knife, ensuring that the caps remain intact and that the interior has enough space to hold the shrimp paste. Set the prepared mushrooms aside.
Stuff the shrimp paste: Fill a piping bag with the shrimp paste, then squeeze the shrimp paste into the mushroom caps, filling them as much as possible and smoothing the surface.
Make the sauce: In a small bowl, add 2 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp honey, and 1 tsp starch. Gradually add 150 ml of water while stirring with chopsticks or a whisk to mix evenly, ensuring all ingredients are fully combined to make the sauce.
Pan-fry and simmer: Heat a pan with oil over medium-low heat, then place the stuffed mushrooms with the shrimp paste side down. Pan-fry, turning the mushrooms occasionally, until the shrimp paste turns golden brown. Once the shrimp paste is golden, pour the prepared sauce evenly over the mushrooms and shrimp paste, then reduce the heat to low, cover the pan, and simmer for 3 minutes. This will allow the mushrooms and shrimp paste to absorb the flavor of the sauce, while the mushrooms release moisture, creating a flavorful broth.
Garnish and serve: After 3 minutes, remove the lid and check the sauce’s consistency. If there is too much sauce, increase the heat slightly to reduce it. Finally, plate the stuffed mushrooms and shrimp paste, garnish with chopped scallions and black pepper, and serve.
Frequently Asked Questions
Can I use other types of mushrooms for this recipe?
Yes, you can use other mushrooms like cremini or portobello. However, make sure the mushrooms are large enough to hold the shrimp paste filling.
Can I make the shrimp paste ahead of time?
Absolutely! You can prepare the shrimp paste in advance and store it in the refrigerator for up to 24 hours. Just make sure to stuff the mushrooms right before cooking for the best texture.
Shrimp-Stuffed Mushrooms: A Simple Yet Elegant Recipe
Ingredients
- 14 white button mushrooms
- 300 g Shrimp paste to taste (can be bought pre-made or made from scratch)
- 2 tsp light soy sauce
- 1 tsp oyster sauce
- 1 tsp honey
- 1 tsp starch
- 150 ml water
- 10 g chopped scallions
- 10 g black pepper
- 2 tbsp cooking oil I use peanut oil
Instructions
- Prepare the mushrooms: Clean the white button mushrooms, gently break off or cut the stems with a knife, ensuring that the caps remain intact and that the interior has enough space to hold the shrimp paste. Set the prepared mushrooms aside.
- Stuff the shrimp paste: Fill a piping bag with the shrimp paste, then squeeze the shrimp paste into the mushroom caps, filling them as much as possible and smoothing the surface.
- Make the sauce: In a small bowl, add 2 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp honey, and 1 tsp starch. Gradually add 150 ml of water while stirring with chopsticks or a whisk to mix evenly, ensuring all ingredients are fully combined to make the sauce.
- Pan-fry and simmer: Heat a pan with oil over medium-low heat, then place the stuffed mushrooms with the shrimp paste side down. Pan-fry, turning the mushrooms occasionally, until the shrimp paste turns golden brown. Once the shrimp paste is golden, pour the prepared sauce evenly over the mushrooms and shrimp paste, then reduce the heat to low, cover the pan, and simmer for 3 minutes. This will allow the mushrooms and shrimp paste to absorb the flavor of the sauce, while the mushrooms release moisture, creating a flavorful broth.
- Garnish and serve: After 3 minutes, remove the lid and check the sauce's consistency. If there is too much sauce, increase the heat slightly to reduce it. Finally, plate the stuffed mushrooms and shrimp paste, garnish with chopped scallions and black pepper, and serve.