Laura Smith
Braised mushrooms are a delicious and hearty dish that can be served as a side or a main course. This cooking technique, called red cooking, is commonly used in Chinese cuisine and involves simmering mushrooms in soy sauce and other aromatic ingredients until tender and stained reddish. The process of braising enhances the flavour of the mushrooms and creates a thick and luxurious sauce. Various types of mushrooms, such as shiitake, oyster, and button mushrooms, can be used for braising, and the dish can be adapted to suit different palates and dietary preferences. In this article, we will explore the simple steps to create mouth-watering braised mushrooms and some serving suggestions to elevate your dining experience.
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What You'll Learn
Braising liquid and aromatics
For a Chinese-style braised mushroom dish, the aromatics are typically ginger, garlic, and scallions. To prepare the aromatics, start by slicing or chopping the ginger into small pieces. You can also bash a few cloves of garlic with the back of a knife and cut the scallions into 5cm sections. Saute the ginger until it becomes fragrant, then add the garlic and continue sauteing. Add the scallions last, as they do not take as long to cook.
The braising liquid typically consists of stock or water, Shaoxing wine, oyster sauce, soy sauce, vinegar, and sugar. You can also add chicken stock, sesame oil, and white pepper for additional flavour. Bring this mixture to a boil, then add the mushrooms and continue braising over low heat until the mushrooms are tender.
For a vegan or vegetarian dish, you can substitute the oyster sauce with mushroom extract, also known as vegetarian oyster sauce. This will give a similar flavour and texture to the dish while making it suitable for those avoiding animal products.
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Braising time and temperature
Braising mushrooms is a simple process, but the timing and temperature can vary depending on the type of mushroom and the desired outcome. Here are some guidelines for braising time and temperature to achieve the best results:
Braising Time:
- Soaking Mushrooms: If using dried mushrooms like shiitake, it is recommended to soak them in water for adequate hydration. This can be done overnight or for a few hours before cooking. The soaking time depends on the mushroom's size and thickness.
- Searing: The first step in braising is searing the mushrooms. This involves cooking the mushrooms in a wok or skillet over medium heat. Add oil to the pan and coat the mushrooms until they are lightly browned. This step should take around 2 to 3 minutes.
- Simmering: After searing, the mushrooms are then simmered in the braising liquid. This step can vary in time depending on the desired consistency of the sauce. For a thicker sauce, simmer the mushrooms for a longer period to reduce the liquid. A general guideline is to simmer covered for about 5 minutes and then uncovered for another 10 minutes.
- Reducing: If you prefer a thicker sauce with less liquid, you can turn up the heat after the mushrooms are cooked to reduce the excess liquid. This step should be done at your discretion, depending on the desired sauce consistency.
Braising Temperature:
- Searing: The pan should be heated to medium heat when searing the mushrooms. This allows the mushrooms to cook evenly without burning.
- Simmering: After adding the braising liquid, reduce the heat to a low simmer. This step ensures that the mushrooms cook gently and absorb the flavours of the liquid.
- Reducing: If reducing the sauce, turn up the heat to medium-high to evaporate the excess liquid and thicken the sauce.
It's important to note that the braising time and temperature can be adjusted based on your preference for the doneness of the mushrooms and the consistency of the sauce. With a little practice and experimentation, you'll be able to perfect your braised mushroom dish.
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Thickening the sauce
Braising mushrooms involves searing the ingredients, simmering them in a braising liquid until tender, and then reducing the liquid until a thick and luxurious sauce forms.
The sauce should begin to reduce and coat the mushrooms. Once the sauce coats the mushrooms, you can add a cornstarch slurry to thicken the sauce to your desired consistency. Cornstarch is made by mixing cornstarch powder with water. You can also use tapioca or potato starch. Slowly pour the slurry into the sauce while stirring constantly. The sauce should be thick enough to coat a spoon. If the sauce is too thick, add some hot water. If it's too thin, add more cornstarch slurry.
You can also thicken the sauce by adding a small block of rock sugar to the braised mushrooms, which will make them shiny. Rubbing the mushroom flesh with a bit of cornflour, then rinsing, will also help to make the flesh smoother and velvety.
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Serving suggestions
Braised mushrooms are a versatile dish that can be served as a vegetarian main course or a side dish. Here are some specific serving suggestions:
Chinese Braised Mushrooms
Chinese braised mushrooms are typically made with shiitake mushrooms and oyster sauce, and are often served during traditional Chinese festivals such as the Winter Solstice and Chinese New Year's Eve. This dish can be served as a side or a vegetarian main course as part of a larger Chinese spread. It can also be served over rice or tossed into noodles.
Braised Mushrooms with Meat
Braised mushrooms can be served as a side dish with steak, roast chicken, turkey, beef, or pork. For example, you could prepare a Chinese-style braised mushroom dish with soy sauce and serve it alongside steak, roast chicken, or pork chops.
Braised Mushrooms with Pasta
Braised mushrooms can be tossed with pasta for a creamy and savoury dish. This can be served with various types of pasta, such as linguine or ziti.
Braised Mushrooms with Vegetables
Braised mushrooms can be served with steamed or blanched vegetables, such as asparagus or beans. They can also be served with mashed potatoes or baked potatoes. Additionally, braised mushrooms can be paired with broccoli, which provides a crunchy contrast to the soft texture of the mushrooms.
Braised Mushrooms with Eggs
Braised mushrooms can be served with eggs in various forms, such as a savoury bread casserole, an omelette, or a frittata.
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Storing and reheating
Braised mushrooms in sauce can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply use the microwave or stovetop. For longer storage, you can freeze the mushrooms for up to six months.
When storing fresh mushrooms, it is important to avoid moisture as it is the number-one enemy of keeping mushrooms fresh. Avoid washing the mushrooms before storing them and do not store them in the crisper drawer, as this often has a high-humidity setting, which is not ideal for mushrooms. Instead, line a large glass bowl with paper towels, spread out the mushrooms, and cover them with another layer of paper towels. This method can keep mushrooms fresh for up to 10 days.
Braised dried Chinese mushrooms, also known as shiitake mushrooms, can be stored in an airtight container to prevent moisture from spoiling them. When stored properly, these dried mushrooms can last for up to a year. Before cooking, dried Chinese mushrooms need to be rehydrated to restore their texture and flavour, and to remove any dirt or debris.
To rehydrate dried Chinese mushrooms, place them in a colander and rinse them under cold running water. Then, transfer them to a large bowl and cover them with warm water, ensuring they are fully submerged. Let the mushrooms soak for at least 30 minutes, or until soft and pliable. Thicker mushrooms may need to soak for up to two hours. The soaking liquid can be used as a flavourful base for soups, broths, or sauces.
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