Braised Shiitake Mushrooms
A savory, umami-rich Chinese-style braised mushroom dish with aromatic ginger and scallion infusion, perfect as a main or side.
Story
These mushrooms are lightly blanched then slowly braised in a fragrant broth, allowing every bite to soak up the rich sauce.
Ingredients
fresh shiitake mushrooms
200 g
scallions
2 stalks
fresh ginger
1 inch
soy sauce
2 tbsp
Shaoxing cooking wine
1 tbsp
sugar
1 tsp
star anise
1 piece
bay leaf
1
water
1/2 cup
sesame oil
1 tsp
white pepper
pinch
Instructions
1
Prepare ginger-scallion infusion
Slice the scallions and ginger, place them in a small bowl, add 1/2 cup of water, and let steep for at least 30 minutes to release their flavors.
2
Blanch the mushrooms
Bring a pot of water to a boil, add the mushrooms, and blanch for 3 minutes. Remove, drain, and set aside.
3
Braise the mushrooms
Heat a wok or deep pan over medium heat, add a splash of oil, then pour in the strained ginger-scallion infusion along with the star anise and bay leaf. Cook for 2 minutes. Stir in soy sauce, Shaoxing wine, sugar, and white pepper. Add 1/2 cup water, bring to a gentle simmer, then add the blanched mushrooms. Cover and simmer on low for about 15 minutes until the sauce thickens and the mushrooms absorb the flavors.
4
Finish and serve
Drizzle sesame oil over the mushrooms, taste and adjust seasoning if needed. Serve hot as a main dish or as a flavorful side.
