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Braised Shiitake Mushrooms
Braised Shiitake Mushrooms Recipe
Buy the thinner type of Chinese dried mushrooms (usually the slightly pricier variety) which cooks quickly, only about 20-30 minutes. Some dried mushrooms may take a whole day to braise as they are meant for whole-day slow cooker cooking.
A braise recipe is very forgiving. Too salty? Add more water. Too bland? Add more soy sauces. Mushrooms not tender enough? Cook longer. Sauce too dry? Add water. No time? Skip step 2. Prefer savoury over sweet? Omit rock sugar (though it also gives a nice gloss to the mushroom caps).
Ingredients:
- 50 grams Chinese dried shiitake mushrooms
- 1 tsp whole white peppercorns
- 750 ml water use mushroom soaking liquid, filtered through a fine sieve. Then top up to 750ml with water
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 15 grams (about 1/2 tbsp) rock sugar
- small piece (little finger length) cinnamon stick
- 3 garlic cloves keep the skin on; bruised slightly
- 1 star anise
- 1 dried red chilli
Directions:
- Soak mushrooms in a bowl of hot water for 30 minutes until softened, trim and discard stalks and squeeze out excess water from each mushroom cap.
- In a wok pan, add white peppercorns. Dry roast the peppercorns on medium low heat until you smell their aroma, about 3 to 5 minutes.
- Add mushrooms with the rest of the ingredients (including the roasted peppercorns) in a small pot. Simmer for 30 minutes or until the mushrooms are tender. Transfer the stewed mushrooms together with the stewing sauce in a small bowl and set aside. Optional: Keep the stewed mushrooms warm and tender by keeping in a mini slow cooker on low until serving time.
- Store braised mushrooms, with sauce and covered with lid, in the fridge for up to a week.
Pages: 1 2
Wiffy, you cook just like a star restaurant chef! My braised mushrooms have never turned out looking like this gorgeous!
Very yummy and homely dish. Love tender mushrooms.
Very true. I usually make a batch of braise (mushrooms, tofu, tofu puffs, eggs) and it is so convenient for heating-up as a side-dish whenever I don’t feel like cooking.
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Hi, where is (A) mentioned? Is it omitted?
My apologies. It should be just “the rest of the ingredients”. I have amended, thanks for pointing it out! :)
white peppercorns is it the same as 白胡椒?
yes, see the pic at page 2 (the saucer on right)
Hi, step 3: “the rest of the ingredients” does it mean together with the dry-roasted white peppercorns too?
yes, correct.
Hi! Can we use fresh shitake mushrooms, or must it be dried? I bought a packet of fresh ones to stir fry with cabbage (for one of your recipies too! LOL) and I have alot left. Thank you!
Yes, you can use fresh mushrooms, cooking time will be shorter. You can also check out these two recipes which uses fresh shiitake:
https://noobcook.com/three-cups-mushrooms/
https://noobcook.com/how-to-cook-butter-shitake-mushrooms-in-3-steps/