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Three Cups Mushrooms

Three Cups Mushrooms

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Mushrooms lovers will love this vegetarian variation of the Taiwanese three cups chicken recipe of three cups mushrooms (三杯菇), using fresh shiitake mushrooms. I have leftover sweet basil leaves and decided to cook a three cups dish. Since we just had the chicken version a week ago, I made a meatless variation this time.

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“Three Cups” refers to the trio combination of sesame oil, soy sauce and Chinese wine, but it does not mean using one cup each of the condiment – rather, equal parts (1:1:1) of each depending on the quantity you are cooking. The 1:1:1 formula is flexible too, for example, I always use less soy sauce with more Chinese wine and sesame oil. The mushrooms cook quickly (about 5 minutes of simmering), so this is a great side dish on busy nights. Three cups dishes are traditionally cooked in a claypot, but you can always use a regular wok or pan if you do not have one.

Three Cups Mushrooms

20 comments on “Three Cups Mushrooms”

  1. The mushrooms look so good and fresh! Nice dish.

  2. This looks very delicious and healthy. I definitely want to cook this mushrooms dish for my family for sure.

  3. I had 3 cup tofu and chicken….but have yet to try mushrooms. It looks so very appetizing!

  4. this looks delicious and healthy. Yup, makes a nice side dish for dinner :)

  5. Wow … looks very good with a bowl of rice.

  6. Looks simple, healthy and delicious. Love it. I should cook mushrooms more often. There are lots here and many types too and not expensive.

  7. Hi Wiffy, I see carrots in ur pic but not in the recipe. When do u add the carrots?

  8. What a lovely adaptation! Absolutely love it!

  9. me me want some :) I always love mushrooom

  10. did you soak the mushroom overnight? How come they look so plump and juicy?

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