China · Chinese

Stuffed shiitake mushrooms

Shiitake caps filled with a tofu-and-vegetable-egg stuffing, then steamed — a vegetarian banquet dish found in Hakka, Guangxi “eighteen stuffed dishes” and Hui branches. Public reference · home adaptation, not a historical original.

45 minutes · 4 servings · Moderate

Stuffed shiitake mushrooms

Public reference · Home adaptation “Rang” means stuffing a filling inside another ingredient; Hakka cuisine, Guangxi Hezhou's “eighteen stuffed dishes” and Hui cooking each have their own stuffed shiitake. Hakka feasts traditionally use a pork version; this vegetarian version is explicitly different from it. The filling is vegetarian but includes egg, so it is lacto-ovo vegetarian rather than vegan; omit the egg for a vegan version. Dusting the cap interior with a little starch keeps the filling in place, and covering while steaming prevents condensation drips. Quantities and steaming time are editorial for 4. Contains soy (tofu), egg, sesame; oyster sauce contains shellfish. Vegans should use vegetarian oyster sauce and omit the egg. Lacto-ovo vegetarian, no meat. 百度百科：四味素酿香菇 — Vegetarian filling composition and the steam-then-thin-glaze sequence. https://baike.baidu.com/item/%E5%9B%9B%E5%91%B3%E7%B4%A0%E9%85%BF%E9%A6%99%E8%8F%87 百度百科：香菇酿 — Key techniques: starch-dusted interiors, covered steaming and the 8–15 minute time window. https://baike.baidu.com/item/%E9%A6%99%E8%8F%87%E9%85%BF/1565849 FDA: Food Allergies — Basis for declaring soy, egg, sesame and shellfish (oyster sauce) allergens. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.

Ingredients

  • fresh shiitake, even-sized caps12 piece
  • firm tofu150 g
  • carrot50 g
  • green bell pepper50 g
  • egg2 piece
  • trimmed shiitake stems, chopped40 g
  • cornstarch8 g
  • oyster sauce15 ml
  • salt2 g
  • sesame oil5 ml
  • white pepper powder1 g

Directions

  1. 1

    Trim the stems, wash the caps thoroughly inside where grit hides, and drain. Chop the stems and reserve.

  2. 2

    Finely dice carrot and green pepper. Crumble the tofu and squeeze out excess water in a cloth. Scramble the eggs and chop them.

  3. 3

    Combine the tofu, carrot, pepper, egg and chopped stems. Add salt, oyster sauce, white pepper and sesame oil, then mix in one direction until the filling holds together.

  4. 4

    Dust the cap interiors with a thin layer of dry starch so the filling does not detach, then pipe or spoon in the mixture, pressing it down firmly and mounding it slightly above the rim.

  5. 5

    Arrange on a plate, cover with cling film so condensation does not drip back, and steam over a full boil for 10–12 minutes until the filling is cooked through.

  6. 6

    Drain off the tray liquid, loosen it with a little soy or starch into a thin glaze, pour over, scatter scallion greens and serve hot.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.