• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Steamed Mushrooms

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 8 Dried "jyo" black mushrooms
  • 8 Large button mushrooms
  • 2 c Stock
  • 1 Piece star anise
  • 1/2 ts Sichuan peppercorns


1/2 c Plum sauce
1 tb Warm water
2 tb Dry mustard
3 tb Water
1/2 ts White vinegar
1 ts Thin soy sauce

1 lb Fatty pork shoulder
1/2 ts Cornstarch
1 ts Water
1 ts Oyster sauce
1 ts Dark soy sauce
1/4 ts Black pepper
2 Green onions, minced
1/4 ts Fresh ginger, minced
1 ts Chinese parsley, minced

Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1
hour. Add star anise and peppercorns to stock. Stew button mustrooms in
stock for 30 minutes; remove from stock; discard mushroom stems. Strain
stock for use in another dish. Mix plum sauce with warm water in dip
saucer, cover & reserve. Make a paste of dry mustard & water; cover & let
marry for 30 minutes; then add white vinegar & thin soy sauce.

Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster
sauce, soy sauce & black pepper. Add chopped pork; work with your fingers
into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to
stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of
filling on each mushroom. Arrange on serving plate.

Steaming: In steamer, bring water to rapid boil first; steam "jyo"
mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan
to reheat before serving, steam for 5 minutes less, then reheat for 10

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