Braised Mushrooms

This is originally a Japanese recipe – I’ve replaced the mirin and sake with Shaoxing cooking wine and reduced the amount of sugar. Like all braises, this one starts with a quick saute/stirfry, then adds liquid to simmer. Unlike many Chinese braises, however, it takes a while. The mushrooms can be served hot, warm, or at room temperature and add a meaty texture and flavor to a vegetarian meal. It’s a simple side dish that can cook while you prepare other items on the menu.

ingredients:

  • 12-15 fresh or dried shiitake mushrooms
  • 1 T sesame oil
  • 1 T sugar, brown or raw cane is best
  • 1 T Shaoxing cooking wine or dry sherry
  • 1 T soy sauce
  • 1/2 c water for fresh mushrooms or 1 c mushroom soaking liquid for dried

method:

  1. For fresh mushrooms, remove the stems, reserving for making broth. For dried, rehydrate for 10 m in 1.5 c hot water, reserve the water, then remove the stems, reserving for making broth.
  2. Combine the sesame oil, sugar, cooking wine, and soy sauce in a bowl. When mushrooms are done soaking, add the liquid to the bowl, being careful not to let any of the grit on the bottom slip in.
  3. Heat a wok or saucepan over medium high heat, then add the sesame oil just until it shimmers.
  4. Add the mushroom caps and stirfry for 30 seconds before adding the remaining ingredients.
  5. Bring to a boil, reduce to a simmer, then cover loosely and allow to simmer until most of the liquid is absorbed. The remaining liquid will form a sort of glaze.
  6. Remove mushroom caps to a shallow bowl, then pour the glaze on top and serve.
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One Response

  1. This looks Delicious, I have to try this recipe. Thank you for sharing.

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