Braised Chinese Mushrooms Recipes
BRAISED CHINESE MUSHROOMS
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h45m
Yield 20 to 25 servings
Number Of Ingredients 16
Steps:
- Put the mushrooms in a large bowl and add hot water to cover. Let stand one hour or longer.
- Rinse and dry the mushrooms. Cut off and discard stems.
- In a mixing bowl, combine the shrimp, pork, water chestnuts, scallions, ginger, soy sauce, shaoxing or Sherry, cornstarch, threequarter teaspoon sugar, sesame oil, salt and pepper. Blend well.
- Fill each mushroom cap with an equal portion of the mixture, mounding and smoothing over the tops.
- Heat three tablespoons of the oil in each of two large skillets. Add the mushrooms, stuffing side down, and brown lightly. Turn the mushrooms carefully in both skillets and carefully pour off the oil from both skillets.
- Blend the broth, oyster sauce and remaining one-quarter teaspoon sugar. Pour an equal portion of this into each skillet. Bring the liquid to the simmer and cover closely. Cook over low heat about 15 minutes, basting once during cooking. If the liquid starts to evaporate, add a few drops of water and continue cooking.
- Give the mushrooms one final basting. Transfer them to a dish in one layer. Pour the remaining liquid over all. Let cool uncovered. Cover and refrigerate.
- When ready to serve, preheat the oven to 300 degrees. Heat the mushrooms 15 minutes in their cooking liquid. These mushrooms are good even at room temperature.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams
SIMPLE BRAISED MUSHROOMS
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large straight-sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and 1/2 teaspoon of the salt to the hot pan and cook, stirring often, for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another 1/2 teaspoon salt and the thyme. Cook, stirring often, until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
- Deglaze with the Marsala, if using, and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.
BRAISED MUSHROOMS, CHINESE STYLE
Provided by Florence Fabricant
Categories weekday, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Soak the mushrooms in warm water for 20 minutes until soft, squeeze the excess liquid from the mushrooms. Discard the stems but leave the mushrooms whole.
- Heat a wok or skillet and add the peanut oil. Add the mushrooms and stir-fry for a few seconds. Quickly add the stock, soy sauce, sugar, sesame oil and wine. Reduce heat to low.
- Braise the mushrooms for about seven minutes, stirring constantly, until they have absorbed most of the sauce. Transfer to a serving platter, garnish with scallions and serve.
Nutrition Facts : @context http, Calories 159, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 549 milligrams, Sugar 8 grams
BRAISED MUSHROOMS
Cook a batch of these savory mushrooms on the weekend and add them to pasta or use as a side dish on busy weeknights.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- In a large saute pan, heat 1 Tbspoil over medium heat. Workingin batches, add mushrooms.Press down firmly with spatula tosear mushrooms. Transfer to aplate. Repeat with remaining oiland mushrooms. Return mushroomsto pan, add water, reduceheat, cover, and simmer untiltender, 4 to 5 minutes. Seasonwith salt. Let cool completely.
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BRAISED MUSHROOM- HOW TO PREPARE WITH 4 SIMPLE STEPS
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Reviews 2Calories 196 per servingCategory Main Course
- Choice of mushrooms. Choose the Shitake mushroom that is medium to large size, with a thick mushroom cap. These mushrooms have a firm texture and the ability to absorb lots of gravy, and that means plenty of flavors.
- Soak the mushrooms. Clean the dried shitake mushrooms. Soak it in water overnight or up to a day until they are adequately hydrated. How long it takes to rehydrate depends on the size and thickness of the mushrooms.
- Prepare the aromatics. There are three aromatic ingredients for this dish- ginger, garlic, and scallion for this braised mushroom dish. Ginger. You may slice or cut the ginger into small dice.
- Braised mushrooms with low heat. Now add the adequately hydrated Shitake mushrooms to the pan. Add water (or stock), Shaoxing wine, oyster sauce, rock sugar, light, and dark soy sauce.
CHINESE BRAISED MUSHROOMS RECIPE - HOW TO BRAISE …
2020-01-13 In a wok or large pan, heat the lard or vegetable oil over high heat. When it just barely begins to smoke, add the ginger, garlic and chiles and stir …
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- In a wok or large pan, heat the lard or vegetable oil over high heat. When it just barely begins to smoke, add the ginger, garlic and chiles and stir fry for about 30 seconds. Take the pan off the heat and remove the ginger, garlic and chiles with a slotted spoon. Reserve.
- Return the pan to the heat and add the mushrooms. Stir fry them to coat in the oil, and when they just begin to release their water, add in the stock, soy sauce, Shaoxing wine, vinegar and sugar, if using. Return the ginger, garlic and chiles to the pot. Mix well and simmer gently for about 20 to 30 minutes. You want the sauce to cook down.
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BRAISED CHINESE MUSHROOMS WITH BOK CHOY - THE WOKS OF …
2018-07-29 Drain. Next, arrange the bok choy into a circle around a large serving plate, with a space in the middle for the mushrooms. Now, heat your …
From thewoksoflife.com
Estimated Reading Time 8 mins
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- Place the dried Chinese mushrooms into a medium bowl, and pour 2-3 cups of hot water over them. Place a plate over the bowl so the mushrooms are completely submerged. Because the mushrooms are small, they should reconstitute quickly. After 15 minutes, cut off the stems of the mushrooms and return them to the water to soak for another 15 minutes.
- Wash your cut Shanghai bok choy in a large bowl of water so the vegetables are fully submerged. Agitating or stirring the vegetables in the water will release any dirt or sand. Repeat this process another 2 times or as necessary, until the water is clean and there is no sand or dirt at the bottom of the bowl.
- After your mushrooms are done soaking, transfer to a plate and gently squeeze out the excess water. Set the mushrooms and the soaking water aside.
- Bring 6 cups of water, 1 tablespoon vegetable oil, and 1 teaspoon salt to a boil. Blanch the Shanghai bok choy for 40 seconds, stirring occasionally. They should be just wilted and bright green. Scoop out the bok choy into a bowl and pour 2 cups of cool water over them. The water will stop the cooking process, but you don’t want your veggies to be ice cold, so pour the bok choy into a colander right after they’ve been submerged in the cool water. Drain.
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From malaysianchinesekitchen.com
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