The Ultimate Guide To Braising Mushrooms

Braising mushrooms is a great way to enjoy meaty mushrooms. Braised mushrooms can be served as a vegetarian main course or a side dish. There are several ways to braise mushrooms, including Chinese red cooking, which involves simmering in soy sauce and other ingredients, such as ginger, until the mushrooms are tender. Another method is to use a Dutch oven or pan to braise the mushrooms with water or stock, Shaoxing wine, oyster sauce, and soy sauce. Additionally, one can braise mushrooms with beer, creating a dish that pairs well with steak or chicken.

Braising mushrooms with meat

Braising is a foolproof cooking method that can turn any cut of meat into a tender, melt-in-your-mouth experience. The technique involves cooking the meat slowly at a low temperature, which helps to break down and tenderise the meat fibres. Braising can be done in a Dutch oven, crockpot, or instant pot, making it a convenient option for busy cooks.

When braising mushrooms with meat, it is important to choose the right type of mushrooms. Common button mushrooms, cremini, portobello, shiitake, and oyster mushrooms are all good options. For a heartier dish, consider using meaty mushrooms like portobellos, porcini, or king trumpets. If using larger mushrooms, slice them into bite-sized pieces before cooking.

To braise mushrooms with meat, start by heating oil in a large skillet or pot over medium-high heat. Add the meat and cook until browned on all sides. Set the meat aside and add your desired aromatics, such as onions, shallots, garlic, and thyme, to the pot. Sauté until fragrant and softened. Then, add the mushrooms and cook until they release their juices and begin to brown.

Return the meat to the pot and add your choice of liquid, such as stock, wine, or soy sauce. For a Chinese-style braise, use soy sauce and ginger. Bring the liquid to a gentle simmer and cook until the meat is tender and the sauce is reduced. If desired, thicken the sauce with a starch such as tapioca or cornstarch. Serve the braised mushrooms and meat with your choice of sides, such as mashed potatoes, cauliflower, or bok choy.

Ingredients:

• Beef chuck, cubed
• Onion
• Carrots
• Celery
• Mushrooms
• Tomato paste
• Flour
• Wine
• Thyme
• Bay leaves
• Salt and pepper
• Beef stock or bone broth

Instructions:

• Heat oil in a large braiser or Dutch oven.
• Brown the meat on all sides in small batches. Set aside.
• Reduce heat and add onions, carrots, and bay leaves. Sauté until tender.
• Add garlic and cook for 2 minutes.
• Stir in tomato paste and flour.
• Slowly stir in the wine and add the mushrooms.
• Place the meat back into the braiser in a single layer above the liquid line.
• Tuck the thyme between the pieces of meat and bring the dish to a boil.
• Cover and braise in the oven at 375°F for about 2 1/2 to 3 hours, until the meat is tender.
• Serve over mashed potatoes or your preferred side dish.

Braising dried mushrooms

To braise dried mushrooms, first rehydrate them by placing them in a bowl and pouring hot water over them. Cover the bowl with a plate to ensure the mushrooms are completely submerged, and let them reconstitute for about 15 minutes. After this, remove the stems and let the mushrooms soak for another 15 minutes. Then, gently squeeze out the excess water and set the mushrooms and their soaking water aside.

Next, heat a wok or skillet over medium to high heat. Add oil and heat for another 30 seconds. You can use neutral oil or, for Chinese-style braised mushrooms, extra virgin olive oil. Add ingredients like ginger, garlic, and shallots or onions to the hot pan and cook, stirring frequently, until fragrant. This should take about 30 seconds to 2 minutes, depending on the ingredients used.

Add the mushrooms to the pan along with seasonings like salt and thyme. Cook, stirring often, until the mushrooms begin to brown and release their juices, which should take about 10 minutes. At this point, you can deglaze the pan with a liquid like Marsala wine. Then, add the braising liquid, which can include ingredients such as broth, stock, soy sauce, vinegar, and sugar. Return any aromatics like ginger and garlic to the pan, and mix well. Simmer gently for about 20 to 30 minutes, or until the mushrooms are tender.

If the sauce is too thin, create a slurry by mixing cornstarch, tapioca starch, or potato starch with hot water, and stir this into the mushrooms. Bring the mixture to a boil to thicken the sauce. Finally, add any desired herbs like cilantro or scallions, and serve the braised mushrooms as a side dish or main course.

Braising mushrooms in a wok

Braising mushrooms is a great way to enjoy meaty mushrooms. This technique is called red cooking and is often done in China. Braising mushrooms in a wok is an easy and quick process. Here is a step-by-step guide to help you braise mushrooms in a wok:

Firstly, prepare the mushrooms by cleaning them and removing the stems. If you are using dried mushrooms, such as shiitake, soak them in hot water for about 15 minutes or overnight to rehydrate them. The soaking water can be used as a flavourful braising liquid, so make sure to keep it aside.

Next, heat your wok over medium-high heat. Add vegetable oil and heat it until it is barely smoking. You can also add some lard if you prefer. Now, add ingredients like ginger, garlic, and chiles. Stir-fry these aromatics for about 30 seconds to a minute until they are fragrant. If you want to add meat to your dish, this is when you would add finely ground meat such as beef, venison, pork, or duck.

Once the aromatics are ready, add the mushrooms to the wok. Stir-fry them until they are coated in the oil and begin to release their juices. At this point, you can deglaze the wok with some wine or broth. Now, add the braising liquid, which is a combination of water or stock, soy sauce, vinegar, and sugar. You can also add oyster sauce and rock sugar for extra flavour. Return the aromatics to the wok and mix well.

Simmer the mushrooms gently for about 20 to 30 minutes. The sauce should cook down and thicken during this time. If the sauce is still thin, you can mix cornstarch or tapioca starch with water and stir it into the mushrooms. Bring it to a boil, and the sauce should thicken and get a nice sheen. Finally, stir in some fresh herbs like cilantro or scallions, and your braised mushrooms are ready to be served!

Braised mushrooms are a delicious and versatile dish that can be served as a vegetarian or vegan main course or a side dish with meat or vegetable-based meals. Enjoy experimenting with this simple yet satisfying braising technique!

Braising mushrooms with cornstarch

Braised mushrooms are a delicious and hearty dish that can be served as a side or main course. This technique, called red cooking, is commonly used in Chinese cuisine and involves simmering mushrooms in a savoury sauce until they are tender and infused with flavour. Here is a step-by-step guide to braising mushrooms with cornstarch:

Ingredients:

• Mushrooms (e.g. button, cremini, portobello, shiitake, oyster, etc.)
• Vegetable oil or lard
• Ginger
• Garlic
• Chiles
• Stock or broth
• Soy sauce
• Vinegar (Chinese black vinegar or malt vinegar)
• Sugar
• Cornstarch
• Scallions or cilantro for garnish (optional)

Step 1: Prepare the Mushrooms

Select your desired type of mushrooms. Common button mushrooms, cremini, portobello, shiitake, and oyster mushrooms are all suitable for braising. If using dried shiitake mushrooms, it is important to soak them in water overnight or for at least a few hours to rehydrate them. Fresh shiitake mushrooms are not recommended as they tend to be too soft and lack flavour compared to their dried counterparts.

Step 2: Heat the Oil and Aromatics

In a wok or large pan, heat the vegetable oil or lard over high heat. Once it begins to smoke, add the ginger, garlic, and chiles. Stir-fry these aromatics for about 30 seconds to release their flavours. Remove the aromatics from the pan with a slotted spoon and set them aside.

Step 3: Sear the Mushrooms

Return the pan to the heat and add the mushrooms. Stir-fry them until they are coated in the oil and begin to release their juices. At this point, you can also add a splash of Shaoxing wine or cooking wine for extra flavour.

Step 4: Braise in Liquid

Add the stock or broth, soy sauce, vinegar, and sugar to the pan with the mushrooms. Return the ginger, garlic, and chiles to the pan. Mix well and simmer gently for about 20 to 30 minutes. The mushrooms should become tender, and the sauce should reduce and thicken slightly.

Step 5: Thicken with Cornstarch

If the sauce is still too thin for your liking, it's time to add the cornstarch. Mix 2 teaspoons of cornstarch with about 2 tablespoons of hot water, stirring until it forms a slurry. Pour this mixture into the pan with the mushrooms and bring it to a boil. The cornstarch will further thicken the sauce and give it a glossy sheen.

Step 6: Garnish and Serve

Plate the braised mushrooms and garnish with chopped scallions or cilantro. The mushrooms can be served as a side dish or main course, pairing well with rice or other Chinese dishes like fish stir-fry or scallion pancakes. Enjoy the rich, savoury flavours of your braised mushroom creation!

Braising mushrooms with beer

Braising mushrooms is a great way to enjoy meaty mushrooms. This technique is called "red cooking" and is often done in Chinese cuisine. Braised mushrooms can be served as a mushroom sauce for steak or chicken, or as a savoury side dish. Here is a recipe for braising mushrooms with beer:

Ingredients

• Butter
• Mushrooms (cremini, king oyster, or any mushroom of your choice)
• Beer (a dark beer like a Belgian quadruple ale, or a brown ale)
• Salt
• Pepper
• Chives (optional)

Instructions

• Melt butter in a skillet or pan on medium-high heat.
• Add the mushrooms and sauté for about 10 minutes or until they are golden.
• Sprinkle salt and pepper over the mushrooms.
• Pour in the beer and add any remaining butter.
• Cook for an additional 5-30 minutes, stirring occasionally, until the mushrooms are tender and the sauce has thickened.
• (Optional) Sprinkle on chives or other fresh herbs before serving.

Note that if you want to bulk up your braised mushrooms with some meat, you can add finely ground meat such as beef, venison, pork, or duck when you add the mushrooms.

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