am not a big fan of Chinese mushroom but this is really good. I learned it from a friend at a potluck party. Don’t let the name mislead you into thinking that this stew dish takes a long time to cook– it’s very simple and pretty quick as long as the mushrooms are soaked through.
Stewed Chinese Mushrooms Recipe
20-30 medium Chinese mushrooms — soaked overnight
1 clove garlic– finely chopped
1 can chicken broth
1 1/2 tbsp brown sugar
3/4 tsp chicken bouillon powder
1/4 tsp ground white pepper
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
(note: if you have oyster sauce feel free to add to the seasoning, adjust to taste)
- Squeeze off excess liquid from mushroom and trim off the stems. Cut into 1/2, 1/3 or 1/4 size if desired.
- Season the mushroom with the seasoning and mix well. Let it stand for at least 20 minutes.
- Heat up a deep pan and fry garlic until aromatic but not burn. Add mushrooms and quick stir to prevent sticking.
- Pour in chicken broth and let it boil. Turn heat down to medium, half cover, and cook until the sauce gets thicken. Stir occasionally to prevent sticking. Adjust seasoning to taste. Garnish with some blanched/steamed green vegetables i.e. broccoli, baby bok choy, mustard, lettuce etc… if desired for nicer presentation.