Stewing Mushrooms Chinese Style: A Beginner's Guide

Chinese-style stewed mushrooms are a versatile dish that can be served as a vegetarian main course or a side dish. Braising is a simple cooking technique that involves searing the mushrooms, simmering them in a braising liquid until tender, and then reducing the liquid to create a thick and flavourful sauce. This method of cooking is called red cooking in China and is often used with pork. A variety of mushrooms can be used for braising, including common button mushrooms, shiitake, oyster, and king oyster mushrooms. The mushrooms are typically soaked to soften them before being cooked in a wok or skillet with ingredients such as ginger, garlic, soy sauce, and vinegar. The dish can be served with rice, noodles, or as part of a larger Chinese meal.

Explore related products

Totole - Granulated Mushroom Bouillon 454 g /16 Oz z (Pack of 1)

$14.49

ONETANG Natural Dried Shiitake Mushrooms - Premium Flavors |AAA Grade Extra Dry Mushrooms for Soups Sauces Pasta and Risotto Rehydrate Quickly All Natural & Vegan | 16 Oz

$21.99

Fresh Spicy Golden Enoki Mushrooms 180g Can,Savory Spicy Mushroom Snack in Red Oil, Delicious Side Dish, Seasoned Treat, Instant Pickles,Chinese Specialty Food (Mixed Flavor 2 Bottles)

$20.59

VIGOROUS MOUNTAINS Dried Woodear Mushrooms for Cooking 5 oz, Chewy Texture Dry Black Fungus for Soup Stir-fries Salads , 木耳 , 141.7 g

$9.99

Dynasty Shiitake Sliced Mushrooms, 1 oz

$3.29

Pacific Foods Organic Cream of Mushroom Soup, 10.5 oz Can

$2.72

Braising mushrooms with meat

To braise mushrooms with meat, you can follow these steps:

• First, choose your meat. Beef, venison, lamb, pork, or duck are all good options. You can use larger cuts such as chuck roast or brisket, or bone-in cuts like oxtail or beef short ribs.
• Trim any excess fat from the meat and cut it into 3-inch pieces. If using ground meat, you can add it directly to the braising liquid later.
• Prepare your vegetables. Chop onions, mushrooms, and carrots. You can also add potatoes, which should be added about 45 minutes before the dish is done.
• In a Dutch oven or oven-safe pot, brown the meat pieces on all sides over medium-high heat. Remove the meat and set it aside.
• In the same pot, sauté the vegetables in the meat drippings until they are browned.
• Return the meat to the pot and season with salt, cumin, and black pepper.
• Add in your braising liquid. This can be a combination of stock or bone broth, soy sauce, wine (such as Shaoxing cooking wine or a substitute like sherry), vinegar (Chinese black vinegar or malt vinegar), and sugar. You can also add tomato paste and flour to thicken the sauce.
• Bring the mixture to a boil, then cover and transfer to an oven preheated to 350-375°F. Braise for about 2-3 hours, or until the meat is tender and shreds easily.
• Remove and discard any herbs or bay leaves used.
• Serve with your choice of sides, such as mashed potatoes, egg noodles, or cauliflower.

When braising mushrooms with meat, you can choose to add the mushrooms at the beginning of the braise, especially if using dried mushrooms like shiitake, which can hold their texture for longer. Fresh mushrooms can get slimy after a couple of hours, so you may want to add them later, about 45 minutes to an hour before the dish is done. You can also caramelize them separately in butter or oil before adding them to the braise.

Braised mushrooms with meat is a versatile dish that can be adapted to suit different tastes and occasions, whether as a comforting weeknight dinner or a gourmet dinner party meal.

Braising mushrooms without meat

Braising mushrooms is a simple and quick process that yields a flavourful dish that tastes like it has been cooked for hours. This technique, called red cooking, is done quite a lot in China, often with meat. However, braised mushrooms can be a satisfying vegetarian main dish or a side dish.

To braise mushrooms without meat, you can use a wok or skillet. Start by heating the wok or skillet over medium heat and adding a neutral oil or extra virgin olive oil. Swirl the pan around to coat it in oil. Next, add ginger and fry for 30 seconds. Then, add chopped garlic and shallots or scallions. After about 30 seconds, when the garlic and shallots are fragrant and slightly softened, add the mushrooms and toss until lightly coated. At this point, you can also add dried mushrooms for an earthy flavour.

After adding the mushrooms, pour in Shaoxing wine or sherry, and cook for another 2 to 3 minutes, stirring occasionally, until the mushrooms start to brown slightly. Then, stir in the remaining ingredients: chicken stock or vegetable stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. You can also add Chinese black vinegar or malt vinegar for a dark and funky flavour. Bring the mixture to a simmer, cover, and cook for about 5 minutes. Finally, uncover and continue cooking, stirring occasionally, for another 10 minutes.

Once the sauce begins to coat the mushrooms, add a cornstarch slurry to thicken the sauce to your desired consistency. There should be very little sauce at this stage, and most of it should be coating the mushrooms. If desired, turn up the heat to reduce any excess liquid. Plate and serve the braised mushrooms, garnished with some chopped scallion greens.

Chinese red cooking

The technique is called red cooking because the dishes take on a reddish tint from the soy sauce. It is a simple and adaptable method that can be used to cook various proteins and vegetables. Common ingredients used in red cooking include pork, chicken, tofu, eggs, and vegetables. The key steps in the red cooking process are blanching or browning the main ingredient, braising it in the sauce, and then simmering it in water until tender.

To make Chinese red-cooked mushrooms, heat lard or vegetable oil in a wok or large pan over high heat. Add ginger, garlic, and chillies and stir-fry for about 30 seconds. Remove the aromatics from the pan with a slotted spoon and set aside. Return the pan to the heat and add the mushrooms, stir-frying them until they are coated in oil. When the mushrooms begin to release their water, add the stock, soy sauce, Shaoxing wine, vinegar, and sugar. Return the ginger, garlic, and chillies to the pan, mix well, and simmer gently for 20 to 30 minutes, until the sauce thickens.

For a vegetarian version of red-cooked mushrooms, omit the meat and use vegetable stock instead of meat stock. You can also add other vegetables to the dish, such as bok choy or Chinese lettuce cups. If you want to add meat to your red-cooked mushrooms, ground beef, venison, pork, or duck are good options.

Explore related products

VIGOROUS MOUNTAINS Dried Woodear Mushrooms for Cooking, Chewy Texture Dry Black Fungus for Soup Stir-fries Salads , 木耳 2 oz, 56.7 g

$8.99

Amazon Fresh, Condensed Cream of Mushroom Soup, 10.5 Oz (Previously Happy Belly, Packaging May Vary)

$0.7

SZMHYZ 8 Oz Dried Shiitake Mushrooms Whole – Quick Rehydrate, Rich Umami for Soups, Stews, Sauces, Pasta & Risotto – All-Natural, No Sulfur, Vegan-Friendly, Premium Quality

$14.99

Campbell's Condensed Cream of Mushroom Soup, 10.5 oz Can

$1 $1.24

S&B Tasty Beef Stew Sauce Mix, 5.6-Ounce

$5.79

VIGOROUS MOUNTAINS Dried Assorted Mushrooms Granules for Cooking Including Shiitakes Champignon Porcini Oyster Culinary Mushrooms 3.81 ounce, 108g

$14.99

Chinese mushroom hot pot

A fun, healthy, and delicious recipe that can be prepared in under 20 minutes! This recipe is inspired by the Yunnan mushroom hotpot (Huoguo, 火锅), a Chinese dish that is perfect for social gatherings with friends and family.

Ingredients

• Shiitake, oyster, king, or enoki mushrooms
• Fresh baby portabella mushrooms
• Tofu
• Bok choy (Chinese cabbage) or other dark leafy green vegetables
• Starchy and hard veggies: squash, red potatoes, carrots, parsnips
• Sliced beef or coconut bacon/shredded jackfruit for a plant-based option
• Mushroom stock
• Soy sauce (gluten-free if necessary)
• Brown sugar
• Shiitake powder or miso paste
• Spices: cloves, cinnamon, coriander, and white pepper
• Cornstarch
• Scallions
• Ginger
• Garlic
• Shallots
• Chinese black vinegar or malt vinegar
• Shaoxing cooking wine or sherry

Instructions

• Prepare the hot pot broth by combining mushroom stock, soy sauce, brown sugar, shiitake powder, and spices in a large pot. Bring it to a boil and then reduce to a simmer.
• In a separate wok or skillet, heat some neutral oil or vegetable oil over medium heat. Add the ginger, garlic, and shallots, and fry for about 30 seconds to a minute until fragrant.
• Add the mushrooms to the wok and stir-fry until they are coated in oil and start to release their water.
• Pour in the hot pot broth, along with soy sauce, vinegar, Shaoxing wine, and sugar, if you haven't already.
• Simmer the mushrooms gently for about 20-30 minutes. You want the sauce to reduce and thicken, coating the mushrooms nicely.
• When the mushrooms are tender, add the cornstarch slurry to further thicken the sauce to your desired consistency.
• Toss in the chopped scallions, reserving some for garnish.
• Plate and serve, garnishing with the remaining scallion greens.

Tips and Variations

• For a spicier version, add Pixian chili bean paste and dried chiles to the broth.
• If you want a heartier dish, add ground meat such as beef, venison, pork, or duck when you add the mushrooms.
• For a more authentic Chinese flavour, use extra virgin olive oil instead of neutral oil.
• For a truly indulgent experience, grind dried mushrooms into a powder and add it to a rich chicken broth for an umami boost.

Enjoy your Chinese mushroom hot pot and feel free to experiment with different ingredients and spices to make it your own!

Chinese braised chicken with mushrooms

Ingredients

• 2 tablespoons oil
• 25 small dried shiitake mushrooms (or 10 large mushrooms)
• 3/4 cup dried wood ear mushrooms
• Ginger
• Chicken wings or boneless chicken
• Shaoxing wine
• Sugar
• Soy sauce
• Dark soy sauce
• Chicken broth (optional)

Instructions

• Heat the oil in a wok over medium heat.
• Add the ginger and cook for about a minute until fragrant.
• Increase the heat to high and add the chicken. Keep stirring until the chicken is lightly golden or browned.
• Add the soaked dried shiitake mushrooms and wood ear mushrooms. Keep stirring for a couple of minutes.
• Add 1 to 1 1/4 cups of the water used to soak the mushrooms, Shaoxing wine, sugar, soy sauce, and dark soy sauce. Mix well.
• Bring the liquid to a boil, cover the wok, and simmer over low heat for about 40-45 minutes, stirring occasionally, or until the sauce is thick and gooey.
• Serve with rice and a green vegetable.

Optional ingredients and steps:

• You can replace Shaoxing wine with dry sherry to make the dish gluten-free.
• Boil the chicken in salted water before adding the other ingredients.
• Add chile powder, Chinese five spice, sesame seed oil, and vinegar to taste.
• Use bone-in chicken pieces for a more flavorful broth.

Frequently asked questions