Stewed Chinese Black Mushrooms.
At a Glance
- Prep
- 4 hours
- Cook
- 35 minutes
- Total
- 4 hours 35 minutes
- Servings
- 20 mushrooms, 6 serving(s)
Categories
- Side Dish
- Vegetable
- Asian
- Cantonese
- Chinese
- Steaming
- Stewing
- Easy
Allergens
- Shellfish
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
A tradition in family dinners. Chinese black mushrooms are also, apparently, shiitake mushrooms. I've always suspected so...
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Equipment
Bowl, colander, steamer, wok or casserole
Ingredients
- 20 dried Chinese black mushrooms (shiitake mushrooms)
- 1 tablespoon cornflour
- 1 teaspoon sugar
- 1/2 tablespoon oil
- 1 tablespoon cornflour, extra
- 2 -4 tablespoons oyster sauce
- 1 1/2 teaspoons white pepper powder
- 1 teaspoon sugar, extra
- 2 tablespoons oil, extra
- ginger, crushed
Instructions
Soak the mushrooms in room temperatured water, just enough to cover. Leave for a few hours. If you're in a rush, you can try to use boiling water, but this usually ends up in really soggy mushrooms.
Once tender, drain the mushrooms and reserve the liquid in a bowl. Put mushrooms in a colander, toss in cornflour and rinse. Squeeze the mushrooms over the bowl of reserved liquid and arrange in a single layer in another dish.
Toss in extra cornflour, sugar and oil. Steam for 15 minutes. After 15 minutes, switch off the gas and leave for 5 minutes, keeping the lid on.
Heat oil in a wok or casserole. Once hot, add ginger, then mushrooms. Top with reserved liquid, oyster sauce and pepper powder. Stir thoroughly, cover and simmer for 20-30 minutes. Taste sauce. If it lacks flavour, add some more oyster sauce.
They taste good fresh, but even better after a few days.
Enjoy :).
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