Recipe: Stewed Mushrooms

  
Dear Offspring,

A simple delicious stew that you enjoy with  steamed jasmine rice. Sometimes I add slices of Nappa cabbage together with the mushrooms. You can also add a bunch of vermicelli (clear noodles) at the end of the cooking time and, voila!, a one dish meal. 

Love from Mom
Stewed Mushrooms

A. 

Dried shiitake mushrooms*

Pinch of sugar

Boiling water

B. 

3 tbsp oyster sauce

1 tsp soy sauce

1 1/2 tsp sugar 

C. 

2 tbsp vegetable oil 

1″ nub of ginger, peeled and sliced

1 large shallot / 3 small shallots, peeled and finely sliced

1 clove garlic, minced

*****

A. To reconstitute the dried mushrooms, place them in a watertight container, cover with boiling water and a pinch of sugar, cover and leave for at least 15 minutes. 

When the mushrooms have been reconstituted, remove them, squeezing any excess juice out gently. Cut and discard the knobby stems. Reserve the mushroom water. 

B. Mix together to make the flavoring.

C. In a Chinese clay pot or small Dutch oven, heat 1 tbsp of oil. Fry the ginger slices until fragrant. Add the reconstituted mushrooms (A) and toss together briefly with a wok turner. Remove and set aside. 

Heat the remaining 1 tbsp of oil. Fry the sliced shallot and garlic until fragrant, taking care not to brown them. Return the mushrooms and ginger and toss briefly. Add the flavoring (B), reserved mushroom water (A) (discard the sediment that has settled at the bottom) and, if necessary, more water to just cover the mushroom. Cover and bring to a boil, then lower the heat and simmer for at least 1 hour. 

  

*I buy Japanese dried shiitake mushrooms because they are a quality product. You can tell by the “flower” pattern on the cap. 

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