Baby Octopus and Mushroom Casserole

Name: Baby Octopus and Mushroom Casserole
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 300 g Baby octopus (purged of sand, washed and cut into segments); 500 g Mixed mushrooms (washed and cut into bite-sized pieces); to taste Ginger (sliced); to taste Scallion (finely chopped); to taste Cilantro (finely chopped); to taste Salt

Slow-simmered wangchao (small octopus) with assorted mushrooms yields a flavorful, nourishing broth.

1h 25m

Easy

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Ingredients

Baby octopus (purged of sand, washed and cut into segments) 300 g

Mixed mushrooms (washed and cut into bite-sized pieces) 500 g

Ginger (sliced) to taste

Scallion (finely chopped) to taste

Cilantro (finely chopped) to taste

Salt to taste

Instructions

Step 1

Wash the mushrooms thoroughly and cut them into bite-sized pieces. For button mushrooms or king oyster mushrooms, slice them; for enoki, seafood mushrooms, or tea tree mushrooms, trim off the roots and set aside.

Step 2

Place the baby octopus in fresh water to purge the sand, then wash and cut into segments. Slice the ginger, and finely chop the scallion and cilantro.

Step 3

Transfer the prepared baby octopus and mushrooms into a clay pot. In a separate pan, heat the oil and sauté the scallion and ginger until fragrant, then add water and bring to a boil. Pour the scallion-ginger water into the clay pot, bring to a boil over high heat, then reduce to low and simmer gently for about one hour.