Flavor-Braised Chinese Shiitake Mushrooms
Dried shiitake mushrooms are a pantry staple in traditional Chinese cuisine. Like all dried mushrooms, they must be rehydrated before cooking. But a simple soak in boiling water is just the start. Years ago a Cantonese restaurant chef taught me his secret method for bringing out their earthy, umami flavor and satisfying chewy-tender texture. I think you'll agree it's worth the extra effort. To learn more about dried Chinese mushrooms and discover an authentic recipe featuring them, visit this recipe post:
Ingredients
step 1 ingredients
- 8 dried Chinese mushrooms
step 3 ingredients
- 1 tsp Chinese dark sesame oil
- 3/4 c chicken stock or chicken broth
- 2 tsp Chinese light soy sauce
- 1/2 tsp sugar
Instructions
PREP: Braise the mushrooms ahead of time for use in other recipes.
1. Rehydrate the dried mushrooms:
- Bring about 1½ c water to the boil.
- Rinse the dried mushrooms under cold water, rubbing the underside gill area to dislodge any grit.
- Place the mushrooms in a small, heatproof bowl and pour the boiling water over them. Place a smaller bowl on top of the mushrooms to keep them submerged.
- Allow the mushrooms to hydrate for at least 20 minutes until the caps are soft throughout.
2. Fabricate the mushrooms:
- Lift the mushrooms out of their soaking water and squeeze them dry.
- Slowly pour the soaking water into a container, leaving behind any grit from the bottom of the bowl.
- Use a sharp paring knife to remove and discard the stems.
- If the mushrooms are large, cut them in half.
3. Braise the mushrooms:
- Place a small sauté pan over medium heat until hot. Add the sesame oil, and then add the mushrooms. Sauté for about 30 seconds, flipping and turning the mushrooms to ensure they are coated with oil on all surfaces.
- Add the stock, mushroom soaking liquid, soy sauce, and sugar. Bring to a lively simmer and cook, stirring occasionally, until the cooking liquid absorbs/reduces to a glaze around the mushrooms.
- Cool to room temperature.
- If prepping ahead, store the cooked mushrooms in a plastic bag.
HOLD: Refrigerate up to 1 week.
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