I remember my mum making this dish. She would choose the biggest and fattest mushrooms, mix the pork filling by hand, stuff each mushroom and shape the top nicely, and steam the whole lot in her big wok.
Andy has never had this dish before but since he loves mushrooms I thought he would like it. And he did.
Ingredients (serves 2):
8 medium or large dried Chinese mushrooms
80g minced pork
1 stalk of spring onion, finely chopped
For the marinade:
1/4 tsp salt
1/4 tsp sugar
1 tsp light soy sauce
1/4 tsp Chinese rice wine (or dry sherry)
1/4 tsp sesame oil
Some white pepper
1/2 tsp cornflour
1 tsp water
For the sauce:
100ml mushroom water (from soaking the dried mushrooms)
1 tbsp oyster sauce
1 tsp dark soy sauce
1/2 tsp cornflour mixed with 1 tbsp cold water
1 tsp oil
Mix the minced pork and spring onions with the marinade and set aside for 30 minutes or longer (this can be done the night before). Reconstitute the dried mushrooms by soaking them in warm water for about 10 minutes. Gently squeeze out excess water from the mushrooms and reserve the water for the sauce.
Fill the mushrooms with the pork mixture, shaping it into a small mound. Place the stuffed mushrooms on a heatproof dish, stuffing side up, in one layer. Put the dish in a wok (with a trivet stand inside) or a steamer. Steam on high heat for 10 minutes with the lid on.
Just before serving, mix together the sauce ingredients (except for the oil) in a small pan. Bring to the boil and simmer, stirring continuously to prevent lumps as it thickens. Blend in the oil at the end to give it a nice sheen. Pour the sauce over the mushrooms and serve immediately.