Laura Smith
Braised Chinese mushrooms are a delicious and versatile dish that can be served as a vegetarian main course or a side. The technique, called red cooking, involves simmering mushrooms in soy sauce and other ingredients like ginger and garlic until tender and stained reddish. Braised mushrooms are commonly served during the Lunar New Year but can also be enjoyed as an everyday dish. This simple recipe can be made with various mushrooms, including shiitake, oyster, and king oyster mushrooms, and is a great way to add a rich and meaty texture to your meals.
| Characteristics | Values |
|---|---|
| Type of mushroom | Shiitake, button, king oyster, portobello, cremini, or porcini |
| Preparation | Soak dried mushrooms in room temperature water overnight or for up to a day; if short on time, soak in hot water for one hour |
| Ingredients | Soy sauce, ginger, garlic, scallions, cornstarch, Shaoxing cooking wine, Chinese black vinegar, meat (optional) |
| Cooking method | Braising, searing, simmering |
| Serving suggestions | Chinese greens, baby bok choy, steamed rice, noodles, dumplings, fish, or scallion pancakes |
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What You'll Learn
- Braising technique: Simmer in soy sauce with ginger, until reddish and tender
- Mushroom types: Use dried shiitake, or fresh shiitake, oyster, or king oyster
- Soaking: Soak dried mushrooms overnight, or 1 hour in hot water
- Ingredients: Use Chinese black vinegar, Shaoxing wine, and soy sauce
- Serving: A great side dish, or main over rice, or with noodles
Braising technique: Simmer in soy sauce with ginger, until reddish and tender
Braising Chinese mushrooms is a simple and quick process, but the end result tastes like it took hours to cook. The technique is called red cooking, and it is often done with pork in China.
To braise Chinese mushrooms, start by choosing a meaty mushroom such as shiitake, oyster, king oyster, or button mushrooms. Fresh shiitake mushrooms do not taste as good as dried, dehydrated ones, as the fresh mushrooms are too soft and will break after prolonged braising. So, it is best to opt for dried shiitake mushrooms, which also have a unique aroma.
Before cooking, clean the dried shiitake mushrooms and soak them in room-temperature water overnight or for up to a day until they are adequately hydrated. If you are short on time, you can soak them in hot water for about an hour. Do not throw away the mushroom liquid, as it can be added to the sauce for extra flavour.
Now, you can begin braising the mushrooms. Heat a wok or skillet over medium heat and add some neutral oil, swirling the pan to coat it in oil. Add the ginger and fry for 30 seconds, then add the garlic and shallots or chiles and stir-fry for another 30 seconds. Take the wok or pan off the heat and remove the ginger, garlic, and chiles with a slotted spoon. Return the pan to the heat, add the mushrooms, and stir-fry them until they are coated in oil and begin to release their water. At this point, add in the soy sauce and other ingredients like vinegar, sugar, and wine, if using. Return the ginger, garlic, and chiles to the wok or pan, mix well, and simmer gently for about 20 to 30 minutes.
When the mushrooms are tender and reddish, and the sauce has thickened, your Chinese braised mushrooms are ready to be served.
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Mushroom types: Use dried shiitake, or fresh shiitake, oyster, or king oyster
Braised Chinese mushrooms are a delicious and versatile dish that can be served as a side or a main course. The technique, called red cooking, involves simmering mushrooms in soy sauce and other ingredients like ginger until tender and stained reddish.
When it comes to mushroom types, dried shiitake mushrooms are commonly used in Chinese cooking and are known for their intense flavour. To prepare dried shiitake mushrooms for braising, soak them overnight in cold water or for an hour in hot water. Be sure to save the soaking liquid to add extra flavour to your sauce!
Fresh shiitake mushrooms are also a great option for braising. Simply slice them into big bite-sized chunks before stir-frying with garlic and oil. You can also experiment with other fresh mushroom varieties, such as oyster mushrooms or king oyster mushrooms, which will give your dish a slightly different flavour and texture compared to shiitake. Keep in mind that different mushrooms absorb sauces differently, so you may need to adjust your cooking technique accordingly.
For a heartier meal, you can bulk up your braised mushroom dish with some ground meat, such as beef, venison, pork, or duck. Additionally, consider adding ingredients like Chinese black vinegar, Shaoxing cooking wine, or chillies to enhance the flavour profile of your dish.
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Soaking: Soak dried mushrooms overnight, or 1 hour in hot water
Soaking dried shiitake mushrooms is an important step in preparing Chinese braised mushrooms. This technique not only rehydrates the mushrooms but also enhances their flavour and texture. Here are some detailed instructions for soaking dried mushrooms:
Firstly, select medium to large shiitake mushrooms with thick caps, as these are best suited for braising. Clean the dried shiitake mushrooms by rinsing them in water to remove any dirt or debris.
Next, decide whether you will be soaking the mushrooms overnight or for a shorter period in hot water. Overnight soaking is recommended if you have the time, as it allows the mushrooms to absorb the perfect amount of liquid without becoming oversaturated. Simply place the cleaned mushrooms in a bowl of room temperature water and let them soak for at least 8 hours or up to 12 hours.
If you are short on time, you can achieve similar results by soaking the mushrooms in hot water for 1 hour. This method speeds up the rehydration process, but be careful not to use water that is too hot, as it can cook the mushrooms.
Finally, do not discard the mushroom soaking liquid! It is a flavourful ingredient that can be used in the braising sauce or as a substitute for chicken broth in other recipes. However, remember to skim the top of the liquid to avoid any sediment from the mushrooms, as this can make your sauce or broth gritty.
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Ingredients: Use Chinese black vinegar, Shaoxing wine, and soy sauce
Braised mushrooms are a traditional Chinese dish that can be served as a banquet or an everyday meal. The technique is called "red cooking" and involves simmering the mushrooms in a soy sauce-based liquid until they are tender and stained reddish.
The ingredients you will need to braise mushrooms using Chinese black vinegar, Shaoxing wine, and soy sauce are:
- Chinese black vinegar—this ingredient adds a dark and funky flavour to the dish. If you cannot find it, you can substitute it with malt vinegar.
- Shaoxing wine—this ingredient adds depth to the dish, but you can also use sherry if Shaoxing wine is unavailable.
- Soy sauce—this is a key ingredient in red cooking and gives the mushrooms their reddish colour. You can use dark or light soy sauce, or a combination of both.
- Mushrooms—common button mushrooms are a good choice, but you can also use cremini, shiitake, oyster, or king oyster mushrooms. If using dried shiitake mushrooms, soak them in water overnight or for up to a day before cooking.
- Oil—use a neutral oil or extra virgin olive oil to coat the pan and stir-fry the mushrooms.
- Ginger—finely dice the ginger and sauté it before adding the mushrooms.
- Garlic—crush the garlic cloves and add them to the pan with the ginger.
- Scallions—chop the scallions and add them to the dish at the end, reserving some for garnish.
- Cornstarch slurry—mix cornstarch with water and add it to the dish to thicken the sauce.
You can also add meat, such as ground beef, venison, pork, or duck, to the dish for a heartier meal.
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Serving: A great side dish, or main over rice, or with noodles
Braised Chinese mushrooms are a versatile dish that can be served in a variety of ways. They make an excellent side dish, especially when paired with Chinese greens such as baby bok choy or lettuce. If you're creating a large Chinese spread, these mushrooms are a great addition to the table.
For a heartier option, serve the braised mushrooms as a main dish over rice. The rich flavours of the dish, similar to those in Chinese braised beef or pork recipes, make it a satisfying choice for those looking to cut down on meat without compromising on taste and texture.
You can also serve the braised mushrooms with noodles. The mushrooms' tender texture and savoury sauce will complement the noodles perfectly. If you're feeling adventurous, try adding some rehydrated wood ear mushrooms to your dish for a contrasting texture.
Additionally, braised mushrooms can be adapted to suit non-Chinese flavours. For example, you can serve them alongside steak, roast chicken, or pork chops, providing a delicious and hearty option to accompany your main course.
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Frequently asked questions
Dried shiitake mushrooms are the most commonly used mushroom for braising. However, you can also use fresh shiitake, oyster, king oyster, button, king trumpet, or cremini mushrooms.
If using dried shiitake mushrooms, soak them in room-temperature water for 2-5 hours or overnight. If you are short on time, you can soak them in hot water for a shorter period. After soaking, remove the stems and clean the mushrooms.
The braising liquid typically includes soy sauce, oyster sauce, Shaoxing cooking wine or Chinese black vinegar, and sugar. You can also add garlic, ginger, scallions, and chiles for additional flavour.
Heat a wok or skillet over medium heat and add neutral oil. Add the mushrooms and stir-fry until they begin to release their water. Then, add the braising liquid and simmer gently for 20-30 minutes, or until the sauce thickens.
Braised Chinese mushrooms are commonly served as a side dish with lettuce, baby bok choy, or other Chinese greens. They can also be served as a vegetarian main course over rice.
