Braised Double Mushrooms with Shrimp Roe

Name: Braised Double Mushrooms with Shrimp Roe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 175 g Dried shiitake mushrooms (choose small ones, stewed until tender); 175 g Fresh straw mushrooms (blanched in boiling water); 7.5 g Shrimp roe; Scallion and ginger, a pinch; 7.5 g Fine salt; Sugar, a pinch; Shaoxing wine, a pinch; White pepper, a pinch; Water chestnut starch, a pinch; 4 g MSG; Lard (for rendering shrimp roe and stir-frying), to taste; Chicken stock (for braising through), to taste

A summer Cantonese specialty of winter mushrooms and straw mushrooms braised with shrimp roe. The sauce turns glossy dark with hints of white, delivering a fresh, sweet, and clean flavor.

40 min

Easy

0 favorites

Braised Double Mushrooms with Shrimp Roe

Ingredients

Dried shiitake mushrooms (choose small ones, stewed until tender) 175 g

Fresh straw mushrooms (blanched in boiling water) 175 g

Shrimp roe 7.5 g

Scallion and ginger a pinch

Fine salt 7.5 g

Sugar a pinch

Shaoxing wine a pinch

White pepper a pinch

Water chestnut starch a pinch

MSG 4 g

Lard (for rendering shrimp roe and stir-frying) to taste

Chicken stock (for braising through) to taste

Instructions

Pre-preparation

Stew the dried shiitake mushrooms until tender (choose small, good-quality ones), blanch the fresh straw mushrooms in boiling water, then briefly stir-fry both together in oil (to drive off excess moisture) and remove immediately.

Cooking and Thickening

Render the shrimp roe with scallion and ginger in lard until fragrant. Add both kinds of mushrooms, pour in the chicken stock and seasonings (salt, sugar, Shaoxing wine, white pepper), and braise until the flavors penetrate. Finally, thicken with a light slurry of water chestnut starch, garnish with scallion and ginger, then transfer to a serving plate.