Foodie

Monday, May 16, 2005

Braised Dried Shitake Mushrooms

Mushrooms braised this way goes very well as a side for the chicken rice and a topping for noodles, be it wantan noodles, meifun or instant noodles for that matter. If stand alone it as a vegetarian dish.
For the chinese new year, a very good grade of dried shitake named 'far koo' - translated as 'flower mushroom' for the pattern that is on the mushroom.surface and the color is paler. Braised slowly and the mushrooms taste better than chicken meat.


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Ingredients:

  • 1/2 lb of dried shitake mushrooms
  • 3 cloves garlic - crush
  • 1 1/2 tbsp oil
  • 2 cups broth - chicken / vegetable/strained liquid from soaking of mushrooms
  • 1 1/2 tbsp oyster sauce
  • 1/2 tsp salt
  • 1 piece rock sugar(1 inch ball)
  • pinch of freshly ground black pepper
  • 2 tbsp rice wine
  • 1 1/2 tbsp cornstarch diluted with 100 ml water
  • 2 tbsp sesame seed oil

Marinate :

  • 1 tbsp ginger juice
  • 1 tbsp spring onion juice
  • 1 tbsp light soya sauce
  • 1 tbsp sesame seed oil
  • Pinch of salt


    Method:
  1. Remove stems and put mushroom caps in a saucepan covered with water and bring to the boil. Discard the liquid and wash the mushrooms thoroughly. Return mushrooms to saucepan and cover with water and let mushrooms soak till double its size. Drain the mushrooms and squeeze them dry. Make a marinade with salt, ginger and spring onion juice, soya sauce and sesame seed oil and marinate the mushrooms for 10 minutes.
  2. Heat oil and saute garlic. Add in the marinated mushrooms and saute until fragrant. Add in the rest of the ingredients except the rice wine.
  3. Bring to a boil and reduce to simmering for 30 mins. Uncover so that the sauce reduced slightly. Add rice wine , bring back to the boil and add in cornstarch mixture to thicken. Lastly add in sesame seed oil.

8 comments:

HK said...

A very happy 2008 to you !I tried your wanton mee 2 days ago and it's good. Thanks. I have always wonder how the bak kut teh stall has such delicious soft tender mushrooms. I have yet to try this mushroom recipe but will definitely do so when I finished my stock in the freezer.I found out that "massaging" or "Kneading" the mushrooms for 5 minutes after soaking makes them much softer. They won't disintergrate to pieces. Wonder if you have tried this method before ? Your recipe has more ingredient and I believe will be better than all that I have ever experimented.

HK

lilyng said...

hk

thanks for the tip, will try the next time i make this recipe.

Debbie said...

hi lily
What method you use to obtain ginger & spring onion juice?

Thanks & regards
DT

lilyng said...

debbie

if only ginger juice is called for, i will grate the ginger using the microplane, then squeeze the juice but since this calls for spring onion juice, i would use a mortar and pestle

Yees in Texas said...

Dear Lily,
I have a bunch of fresh shiitake mushrooms. Do you think these will work ok with this braised mushroom recipe? What changes or tips would you recommend?
~Louisa

lilyng said...

yees in texas

i don't really know cos if i have fresh shitake, i will usually stir fry - enjoy their freshness.

Yees in Texas said...

Hi Lily,
You're right. I went ahead and stir-fried. Thank you for the great suggestion.
~Louisa

nidddles said...

This was an amazing recipe! I modified it a little to make 'mushroom & tofy kampao.' I just added tofu and peanuts to it. And it tastes absolutely delicious! Thankyou!!

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