Best Braised Chinese Mushrooms Recipes

VEGAN BRAISED CHINESE MUSHROOMS AND BABY BOK CHOY

Steps:

• In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or sherry. Mix well, and reserve.
• Fill a large pot about three-quarters full of water, and place over high heat to bring to a boil. Meanwhile, in a skillet large enough to hold all the mushrooms in one snug layer, heat the vegetable oil over medium heat until shimmering. Add mushrooms, and stir-fry for 2 minutes. Add reserved sauce, and reduce heat to low. Cover, and simmer for 20 minutes, turning mushrooms over once or twice. If the pan becomes dry, add 1 to 2 tablespoons water.
• In a small bowl, combine cornstarch with 2 teaspoons water, and mix well. Add to the mushrooms. Stir gently for 30 seconds, until mushrooms are glossy. Cover, and turn off heat. Add the baby bok choy to the boiling water, and blanch until crisp-tender, about 1 1/2 minutes. Drain well and arrange on a platter with the leaves pointed toward the center. Place the mushrooms in the center, and garnish with chopped scallions. If desired, serve with rice.

BRAISED MUSHROOMS, CHINESE STYLE

Steps:

• Soak the mushrooms in warm water for 20 minutes until soft, squeeze the excess liquid from the mushrooms. Discard the stems but leave the mushrooms whole.
• Heat a wok or skillet and add the peanut oil. Add the mushrooms and stir-fry for a few seconds. Quickly add the stock, soy sauce, sugar, sesame oil and wine. Reduce heat to low.
• Braise the mushrooms for about seven minutes, stirring constantly, until they have absorbed most of the sauce. Transfer to a serving platter, garnish with scallions and serve.

CHINESE BRAISED STEW WITH BLACK MUSHROOMS AND FRIED TOFU

Steps:

• Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone. Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, brown bean, curd cakes, star anise, onion powder, salt and pour in the wine and soy sauce. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer for 3 hours and add mushrooms and simmer until the meat is tender. Add in the fried tofu cube and return the mixture to a rolling boil and reduce the heat back to a simmer for 15 minutes.

BEEF BRAISED IN RED WINE WITH CHINESE MUSHROOMS

Steps:

• Place the beef and the wine in a bowl that will hold them comfortably. Place the mushrooms in a 1-cup measuring cup, fill the cup with boiling water, and allow to steep 10 minutes. Transfer mushrooms to the bowl with the meat, and strain the mushroom liquid into bowl. Stir in the soy sauce. Cover and marinate at room temperature 2 to 3 hours.
• Heat oven to 300 degrees. Remove the meat from the marinade and pat it dry on paper towels. Warm the oil in a 4-quart casserole on medium-high heat. Lightly brown the meat. Remove and lower the heat. Add the carrots, celery, onion and garlic and sauté until soft. Add the thyme, the marinade and the mushrooms and cook on high 8 to 10 minutes, until reduced by about half. Return the meat to the pan, cover and bake about 2 1/2 hours, until fork-tender.
• Stir in the vinegar and season with salt and pepper. Remove the thyme. Cut the meat in thick slices and arrange on a platter with the mushrooms. Spoon on the sauce or serve it in a separate bowl.

BRAISED CHINESE MUSHROOMS

Steps:

• Put the mushrooms in a large bowl and add hot water to cover. Let stand one hour or longer.
• Rinse and dry the mushrooms. Cut off and discard stems.
• In a mixing bowl, combine the shrimp, pork, water chestnuts, scallions, ginger, soy sauce, shaoxing or Sherry, cornstarch, threequarter teaspoon sugar, sesame oil, salt and pepper. Blend well.
• Fill each mushroom cap with an equal portion of the mixture, mounding and smoothing over the tops.
• Heat three tablespoons of the oil in each of two large skillets. Add the mushrooms, stuffing side down, and brown lightly. Turn the mushrooms carefully in both skillets and carefully pour off the oil from both skillets.
• Blend the broth, oyster sauce and remaining one-quarter teaspoon sugar. Pour an equal portion of this into each skillet. Bring the liquid to the simmer and cover closely. Cook over low heat about 15 minutes, basting once during cooking. If the liquid starts to evaporate, add a few drops of water and continue cooking.
• Give the mushrooms one final basting. Transfer them to a dish in one layer. Pour the remaining liquid over all. Let cool uncovered. Cover and refrigerate.
• When ready to serve, preheat the oven to 300 degrees. Heat the mushrooms 15 minutes in their cooking liquid. These mushrooms are good even at room temperature.