John Miller
Mushrooms are a versatile ingredient used in many Asian dishes, including stir-fries, soups, and braised dishes. They can be prepared in a variety of ways, depending on the desired texture and flavour. For a simple preparation, mushrooms can be sautéed in oil with garlic and soy sauce, or they can be stir-fried with a variety of spices and sauces. When stir-frying, it is important to cook the mushrooms at a medium-high heat without a lid to allow the moisture to evaporate and create a seared texture. Braised mushrooms are another popular preparation method, where the mushrooms are seared and then simmered in a braising liquid until tender. This technique results in a rich and flavourful dish that can be served as a side or main course.
| Characteristics | Values |
|---|---|
| Type of Mushroom | White button, cremini, shiitake, oyster, king oyster, wood ear, baby bella, beach, beech |
| Oil | Neutral oil, extra virgin olive oil, sesame oil |
| Other Ingredients | Ginger, garlic, shallots, scallions, Shaoxing wine, chicken stock, oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, cornstarch, chicken, parsley |
| Cooking Method | Braising, stir-frying, frying, grilling |
| Serving Suggestions | Rice, fried rice, broccoli, steak, chicken, sandwiches, buddha bowl, egg |
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What You'll Learn
Braised mushrooms
To make braised mushrooms, start by heating a wok or skillet over medium heat. Add a neutral oil like extra virgin olive oil, or a combination of sesame and olive oil, and swirl the pan to coat it in oil. Next, add ginger and fry for 30 seconds. Then, add chopped garlic and shallots or scallions and fry until fragrant and slightly softened, about 30 seconds.
At this point, add the mushrooms and toss until lightly coated. You can use any mushroom with a firm or meaty texture, such as white button, cremini, shiitake, oyster, or king oyster mushrooms. Fresh or rehydrated mushrooms work well, and you can slice or quarter them to your preferred size. After the mushrooms are slightly browned, add your choice of braising liquid. A simple combination of chicken stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and white pepper is a great option. You can also include Shaoxing wine or cooking wine, or even a splash of sherry for added depth of flavour.
Stir the ingredients well and bring to a simmer. Cover and cook for about 5 minutes, then uncover and continue cooking for another 10 minutes, stirring occasionally. The sauce should begin to reduce and coat the mushrooms. If you prefer a thicker sauce, create a cornstarch slurry by mixing cornstarch with a small amount of water, and add it to the mushrooms. Toss in the chopped scallions, reserving some for garnish. Plate and serve, garnishing with the remaining scallions.
This braised mushroom dish is a delicious and versatile recipe. It can be served as a satisfying vegetarian main course or as a side dish alongside steak, roast chicken, or pork chops.
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Stir-fried mushrooms
Ingredients
- Mushrooms (button, shiitake, oyster, or baby bella)
- Oil (sesame, peanut, or olive)
- Ginger
- Garlic
- Green onions/scallions
- Soy sauce
- Oyster sauce (optional)
- Honey (optional)
- Black bean sauce or paste
- Chili paste or sauce
- Sherry (optional)
Instructions
- Heat oil in a large skillet or stir-fry pan.
- Add ginger and garlic; cook, stirring.
- Toss in sliced mushrooms and cook for several minutes or until the mushrooms soften and start to brown.
- Drizzle in the soy sauce and sesame oil, stirring until most of the liquid evaporates.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds.
Tips
- If you are sensitive to spice, add just a little chili paste/sauce or omit it completely.
- To get the right texture, it is important to cook the mushrooms at medium-high heat and without a lid. This will allow the moisture to evaporate to get seared edges on the mushrooms.
- You can also add sliced peppers and baby bok choy to make a veggie stir fry.
- If you want larger, al dente bites of mushrooms, cut each mushroom into quarters. For thinner slices, chop the mushrooms.
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Mushroom types
There are thousands of mushroom species in Asia, with only a small fraction being edible. Here are some of the most popular edible mushroom types used in Asian cuisines:
Shiitake
Shiitake mushrooms are one of the most popular edible mushrooms in Asia. They are native to East Asia and cultivated worldwide. They grow on the decaying wood of deciduous trees, including ironwood, mulberry, poplar, shii, and oak. Shiitake mushrooms are high in vitamin D, which helps the body absorb calcium. They are commonly used in nabe, tempura, sukiyaki, soups, and sautés.
Matsutake
Matsutake mushrooms are a choice edible mushroom that grows in Japan, China, and Korea, as well as in some parts of North America, British Columbia, and Northern Europe. They are typically found on forest floors near pine and fir trees. Matsutake is a fragrant and coveted mushroom, with large specimens fetching high prices. They are used in dishes such as dobin-mushi (steamed in broth with shrimp and gingko nuts) and osuimono (clear soup).
Nameko
Nameko mushrooms are small Japanese mushrooms with a gelatinous coating that creates a slimy texture. They are native to Japan but are also cultivated in China and Russia. They grow on various deciduous trees, including beech, oak, poplar, willow, and cherry. Nameko mushrooms are a standard ingredient in miso soup and are known for their mild nutty flavour.
Maitake
Maitake mushrooms are native to Japan, China, and Eastern North America, where they grow on oak, maple, and elm trees. Maitake means "dancing mushroom" in Japanese, and they are celebrated for their nutritional and medicinal qualities.
Straw Mushrooms
Straw mushrooms are popular worldwide and are commonly found in Southeast Asia. They get their name from the beds of rice straw from which they emerge. These mushrooms are nutrient-dense and are typically harvested and consumed before they mature. Canned or dried straw mushrooms can be found in local Asian markets.
Eringi (King Oyster)
Eringi mushrooms, also known as King Oyster or King Trumpet mushrooms, are the largest of all oyster mushrooms. They have a thick meaty white stem and a small brown cap. When raw, they have very little flavour and aroma, but once cooked, they develop a deep umami taste. Eringi mushrooms are often used as a meat substitute in vegetarian and vegan dishes.
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Cleaning and prep
When it comes to cleaning and preparing Asian mushrooms, there are a few key steps to follow. Firstly, select the right type of mushrooms for your dish. Popular varieties used in Asian cuisine include button mushrooms, shiitake mushrooms, oyster mushrooms, and king oyster mushrooms. You can also use a mix of different mushrooms to create a unique flavour and texture profile.
Once you've chosen your mushrooms, it's time to clean them. Some sources suggest that if you are using high-quality mushrooms, you can skip the washing process altogether. However, if you do choose to wash them, do so quickly under running water, and then set them aside to drain completely. Alternatively, if you are using dried mushrooms, such as wood ear mushrooms, you will need to soak them in cold water for 2 hours and then in warm water for 15-20 minutes to rehydrate them before use.
After cleaning and draining your mushrooms, it's important to dry them thoroughly. This step is crucial as excess moisture can affect the texture and cooking process of the mushrooms. Gently pat the mushrooms with a clean cloth or paper towel to absorb any remaining water. Make sure your mushrooms are completely dry before proceeding to the next step.
Now it's time to start preparing the mushrooms for cooking. How you chop the mushrooms is up to your preference and the desired texture in the final dish. For larger, al dente bites, cut each mushroom into quarters. For a thinner, more delicate texture, slice the mushrooms into thin strips. You can also leave small button mushrooms whole if you prefer.
Once your mushrooms are cleaned, dried, and chopped, they are ready to be cooked! The preparation method can vary depending on the specific recipe you are following, but some common techniques for cooking Asian mushrooms include stir-frying, braising, or sautéing.
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Sauces and seasonings
A simple sauce for Asian mushrooms can be made by combining oil, vinegar, soy sauce, garlic, and mushrooms in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the liquid is mostly absorbed, stirring occasionally. You can also add green onions and serve with toothpicks for a tasty appetiser.
For a Chinese-style braised mushroom dish, heat oil in a wok or skillet over medium heat. Add ginger and fry for 30 seconds, then add chopped garlic and shallots. After 30 seconds, add the mushrooms and toss until lightly coated. Pour in Shaoxing wine and cook for 2-3 minutes, stirring occasionally, until the mushrooms start to brown. Stir in chicken stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Bring to a simmer, cover, and cook for 5 minutes. Uncover and cook for another 10 minutes, stirring occasionally, until the sauce thickens and coats the mushrooms.
For a spicy kick, use chilli garlic sauce, or black bean garlic sauce, which is salty, spicy, and slightly sweet. You can also add honey for sweetness, and sesame oil for a nutty flavour. If you're after an umami flavour, add soy sauce and oyster sauce.
For a stir-fry, cook the mushrooms at medium-high heat and without a lid to allow moisture to evaporate and create seared edges. You can also add sliced peppers and baby bok choy for a vegetable stir-fry.
When it comes to seasoning, ground black pepper is a popular choice, as well as scallions or green onions for garnish.
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Frequently asked questions
White button mushrooms are a versatile option, but you can also use shiitake, oyster, or king oyster mushrooms.
If you are using high-quality mushrooms, you can skip the washing process. If you want to clean them, rinse them quickly under running water and then set them aside to drain completely.
You can use a combination of sesame oil, olive oil, soy sauce, garlic, and green onions. Other options include oyster sauce, Shaoxing wine, chicken stock, and sugar.
You can stir-fry or braise the mushrooms. To stir-fry, cook at a medium-high heat without a lid to allow the moisture to evaporate and get seared edges on the mushrooms. To braise, sear the mushrooms, simmer them in a braising liquid until tender, then reduce the liquid until you have a thick sauce.
Asian mushrooms are versatile and can be served as a side dish, a vegetarian main course, or a topper for steak or chicken. They can also be served over rice or in a buddha bowl with wilted greens and a fried egg.
