Braised Mushrooms Chinese Style Recipes

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BRAISED CHINESE MUSHROOMS



Braised Chinese mushrooms image

Provided by Craig Claiborne And Pierre Franey

Categories     side dish

Time 1h45m

Yield 20 to 25 servings

Number Of Ingredients 16

48 large to 60 medium-size unbroken dried Chinese mushrooms (preferably Botan brand Yellow Label)
3/4 pound shrimp, peeled, deveined and finely chopped
3/4 pound ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets
6 water chestnuts, preferably fresh, finely minced, about one-half cup
1/4 cup finely chopped scallions, green and white parts combined
2 teaspoons finely minced fresh ginger
3 tablespoons light soy sauce
3 tablespoons shaoxing or dry Sherry
3 tablespoons cornstarch
3/4 teaspoon plus one-quarter teaspoon sugar
1 teaspoon sesame oil
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons corn, peanut or vegetable oil
1 1/2 cups fresh or canned chicken broth
1 1/2 tablespoons oyster sauce

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

BRAISED MUSHROOMS, CHINESE STYLE



Braised Mushrooms, Chinese Style image

Provided by Florence Fabricant

Categories     weekday, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 ounces Chinese dried black mushrooms
1 tablespoon peanut oil
1 1/4 cup vegetable or chicken stock
2 tablespoons dark soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1 tablespoon rice wine or dry sherry
2 scallions, sliced

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

SIMPLE BRAISED MUSHROOMS



Simple Braised Mushrooms image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, finely chopped
1 1/2 teaspoons kosher salt, divided
3 (10 ounce) packages cremini mushrooms, trimmed and quartered
4 sprigs fresh thyme
2 tablespoons dry Marsala, sherry or white wine, optional
1/2 cup chicken or vegetable broth
1 tablespoon unsalted butter

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.

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  • 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.
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Top Asked Questions

What is Chinese braised chicken W/ mushrooms?
Chinese Braised Chicken w/ Mushrooms is a dish rich in flavor and umami––perfect with a side of rice and a sauteed green vegetable. 25 small dried shiitake mushrooms (about the size of a quarter, rinsed and soaked in 2 cups of warm water for 2 hours until soft. Reserve soaking liquid! Can substitute 10 large mushrooms)
How to cook braised mushrooms?
Spoon the braised mushroom onto rice or tossed into your noodles. - You can simmer the mushrooms for a longer timing, just make sure the water does not dry up.
How to cook dried Chinese mushrooms?
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.
How to make mushroom stir fry?
Add garlic and continue to stir fry for 30 seconds. Then add mushrooms. Stir to coat mushrooms with oil. Add soy sauce and Shao Hsing rice wine. Pour in mushroom soaking liquid. Bring to a boil. Reduce heat and simmer on low for 45 minutes. Bring a medium sized pot of water to boil.

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