CHINESE BRAISED MUSHROOMS
Inactive time: Soaking time to soften the shiitake mushrooms
Provided by Jasline (FoodieBaker)
Time 1h10m
Number Of Ingredients 6
Steps:
- Pour water over shiitake mushrooms and place a small bowl on top of the mushrooms to submerge them in the water. Soak them overnight until softened. If rushing for time, use hot water. Don't discard the mushroom water!
- Slice the softened shiitake mushrooms into thin slices (no need to discard the stalk).
- Combine the sliced shiitake mushrooms, mushroom water, oyster sauce, sesame oil, light and dark soy sauce, and 500 ml water in a small pot. Cover and bring to a boil. Turn the heat down and simmer for 1 hour until the mushrooms are incredibly soft and infused with all the flavours.
- Spoon the braised mushroom onto rice or tossed into your noodles.
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
More about "chinese braised mushroom recipes"
CHINESE BRAISED MUSHROOMS RECIPE - HOW TO BRAISE …
From honest-food.net
4.9/5 (10)Category Appetizer, Main Course, Side DishCuisine ChineseCalories 128 per serving
- 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.
- If, when you are ready to eat, the sauce is still thin, mix 2 teaspoons of tapioca, corn or potato starch into about 2 tablespoons of hot water and stir that into the mushrooms. Bring it to a boil and your sauce should thicken and get a pretty sheen on it. Mix in the cilantro and serve at once.
BRAISED MUSHROOM- HOW TO PREPARE WITH 4 SIMPLE STEPS
From tasteasianfood.com
Estimated Reading Time 8 mins
- 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.
BRAISED CHINESE MUSHROOMS WITH BOK CHOY - THE WOKS OF …
From thewoksoflife.com
5/5 (30)Total Time 1 hrCategory VegetablesCalories 110 per serving
- 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.
MOM’S BEST BRAISED CHICKEN WITH MUSHROOMS (小鸡炖 …
From omnivorescookbook.com
CHINESE BRAISED SHIITAKE MUSHROOMS (MEN DONG GU)
From theburningkitchen.com
RECIPE: BRAISED SHIITAKE MUSHROOMS WITH BABY BOK CHOY
From thekitchn.com
BRAISED SHIITAKE MUSHROOMS RECIPE - NOOB COOK RECIPES
From noobcook.com
CHINESE BRAISED MIXED MUSHROOM NOODLES | COOKSTR.COM
From cookstr.com
BRAISED MUSHROOMS AND ABALONE - MALAYSIAN CHINESE …
From malaysianchinesekitchen.com
CHINESE BRAISED CHICKEN WITH DRIED MUSHROOMS
From chinasichuanfood.com
BRAISED MUSHROOMS WITH FAT CHOY - WOK AND KIN
From wokandkin.com
BRAISED MUSHROOM WITH BOK CHOY - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE BRAISED CHICKEN WITH MUSHROOMS - SOUPER …
From souperdiaries.com
BRAISED BEANCURD WITH MUSHROOM
From asianfoodnetwork.com
CHINESE RECIPE : BRAISED CHINESE MUSHROOM WITH DRIED OYSTER …
From letscookchinesefood.com
BRAISED MUSHROOMS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
HOW TO COOK CLASSIC BRAISED CHINESE MUSHROOMS W/ SPINACH 蚝皇 …
From youtube.com
BRAISED DRIED CHINESE MUSHROOMS RECIPE | KYLIE KWONG RECIPES
From sbs.com.au
BRAISED CHINESE MUSHROOMS WITH SHANGHAI BOK CHOY
From simplyasianhome.com
BRAISED CHICKEN - HOW TO COOK WITH MUSHROOMS (TESTED RECIPE)
From tasteasianfood.com
CHINESE BRAISED MUSHROOM RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
EASY CHINESE BRAISED CHICKEN, EGG AND MUSHROOMS
From cookbooksonrepeat.com
CHINESE-STYLE BRAISED MUSHROOMS AND MUSTARD GREENS RECIPE
From foodandwine.com
CHINESE BRAISED MUSHROOMS | RECIPE | STUFFED MUSHROOMS, …
From pinterest.ca
CHINESE BRAISED OXTAILS WITH MUSHROOMS - RECIPE | SCMP COOKING
From scmp.com
INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜
From nomss.com
CHINESE BRAISED MUSHROOMS 焖香菇 - ANNCOO JOURNAL
From anncoojournal.com
CHINESE BRAISED CHICKEN WITH MUSHROOMS - THE WOKS OF LIFE
From thewoksoflife.com
BRAISED MUSHROOM WITH BOK CHOY (香菇菜心) - RED HOUSE SPICE
From redhousespice.com
CHINESE BRAISED MUSHROOM NOODLES 乾燒伊麵
From mrspskitchen.net
BRAISED CHINESE MUSHROOMS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRAISED ABALONE WITH MUSHROOMS (红烧鲍菇) - WOK AND KIN
From wokandkin.com
BRAISED BEAN CURD WITH MUSHROOMS (FIRM TOFU) - RASA MALAYSIA
From rasamalaysia.com
BRAISED CHINESE MUSHROOMS SHIITAKE - OH MY FOOD RECIPES
From ohmyfoodrecipes.com
BRAISED CHICKEN WITH MUSHROOMS AND CHINESE SAUSAGES
From foodelicacy.com
CHINESE BRAISED MUSHROOMS & BLACK MOSS RECIPE (冬菇髮菜)
From etfoodvoyage.com
BLACK CHINESE MUSHROOMS - THERESCIPES.INFO
From therecipes.info
CHINESE BRAISED MUSHROOMS & TOFU RECIPE | EATINGWELL
From eatingwell.com
BRAISED TARO PSEUDO MUSHROOMS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
BRAISED MUSHROOM WITH DASHI - RASA MALAYSIA
From rasamalaysia.com
CHINESE BRAISED ABALONE WITH MUSHROOMS - FOR A CELEBRATION
From scmp.com
CHINESE BRAISED MUSHROOMS | RECIPE | STUFFED MUSHROOMS, BRAISED ...
From pinterest.ca
BRAISED SHIITAKE MUSHROOMS IN OYSTER SAUCE - CHRISTINE'S RECIPES
From en.christinesrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love