Chinese braised shiitake mushrooms

    1 hour 15 min

    A traditional Chinese dish with shiitake mushrooms. Choose the high quality dried shiitake mushrooms, with the very thick, cracked caps. They will give you a robust flavour and a meaty texture. These braised mushrooms are delicious with a steaming bowl of jasmine rice. When braised correctly, they tasted meatier than meat, if that’s possible!


    28 people made this

    Serves: 4 

    • 100g dried shiitake mushrooms, soaked, stems discarded
    • 1/2 teaspoon groundnut oil
    • 2 cloves garlic, crushed
    • 240ml vegetable stock
    • 3/4 tablespoon oyster sauce
    • 1/4 teaspoon salt
    • 1 pinch black pepper
    • 1 (1.25cm) lump rock sugar
    • 1 tablespoon shaoxing wine
    • 3/4 tablespoon cornflour, mixed with 75ml cold water
    • 1/2 teaspoon sesame oil
    • For the marinade
    • 1 tablespoon ginger juice
    • 1 tablespoon spring onion juice
    • 1 tablespoon light soy sauce
    • 1 pinch salt
    • 1 tablespoon sesame oil

    Prep:20min  ›  Cook:45min  ›  Extra time:10min marinating  ›  Ready in:1hr15min 

    1. Make the marinade by mixing all of the marinade ingredients together in a medium sized bowl. Marinate the mushrooms for at least 10 minutes.
    2. Heat the groundnut oil in a large frying pan with a lid. Sauté the garlic, then add the mushrooms and sauté until fragrant, about 2 to 3 minutes. Add the stock, oyster sauce, salt, black pepper and rock sugar. Bring to the boil and simmer with the lid on for 30 minutes. After that, uncover and allow the sauce to reduce, about 5-10 minutes.
    3. Add the shaoxing wine and bring back to the boil, then add the corn flour slurry, stir and allow to thicken. Before serving sprinkle over the sesame oil and enjoy!


    Ginger juice and spring onion juice are made by finely chopping either ingredient, then placing it into a cloth and squeezing out the juice.
    Shaoxing wine, rock sugar and dried shiitake mushrooms can be purchase in Chinese speciality shops.

    See it on my blog

    Check out this recipe on honeyandspice

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