Cantonese-Style Steamed Mushrooms with Garlic Soy & Vermicelli
A light, popular dim sum–style dish of tender steamed mushrooms over a bed of glass noodles, finished with a fragrant garlic–soy sauce and scallions.
Equipment
- Steamer basket with tight-fitting lid
- Wok or deep pot (to hold the steamer)
- Heatproof plate (22–25 cm)
- Steamer rack/trivet (if using a pot)
- Knife and cutting board
- Small mixing bowl
- Tongs or heatproof gloves
Ingredients
- Fresh shiitake mushrooms - 200 g 16–18 medium or dried shiitake rehydrated - 12–14
- Glass vermicelli mung bean thread - 50 g (dry)
- Garlic - 3 cloves finely minced (about 1 tbsp)
- 2 tbsp Light soy sauce
- Oyster sauce or vegetarian mushroom sauce - 1 tbsp (optional)
- 1 tbsp Sesame oil
- 1 tsp Sugar
- 1/8 tsp White pepper
- 1 tbsp Neutral oil
- 2 tbsp Water for sauce + water for steaming
- Scallions - 2 thinly sliced
- Fresh red chili - 1 small thinly sliced (optional)
- 1 tsp Rice vinegar optional, for finish
Instructions
- Soak the glass vermicelli in warm water for 10 minutes until pliable; drain.
- Trim shiitake stems. If mushrooms are large, lightly score the caps.
- Mix soy sauce, oyster sauce (if using), sugar, sesame oil, white pepper, garlic, neutral oil, and 2 tbsp water to form the sauce.
- Spread drained vermicelli on a heatproof plate, toss with a drop of oil, and place mushrooms cap-side down on top. Spoon sauce evenly over.
- Place a plate in a steamer over simmering water. Steam covered for 6–8 minutes until mushrooms are tender and noodles glossy.
- Optional: Rest 2–5 minutes off the heat to let noodles absorb the sauce.
- Garnish with scallions and chili. Add a splash of rice vinegar if desired. Serve hot.
Notes
- Mushroom choices: Shiitake are classic; enoki or oyster mushrooms steam faster.
- Dried shiitake: Soak in hot water for 20–30 minutes, squeeze dry, and use soaking liquid instead of water in sauce.
- Vegetarian/Vegan: Replace oyster sauce with vegetarian mushroom sauce or skip and adjust sugar.
- Gluten-free: Substitute tamari for soy sauce.
- Make-ahead: Assemble up to 2 hours in advance, refrigerate, and steam before serving.
- Safety tip: Always open the steamer lid away from you to avoid steam burns.