Description
A flavorful Chinese braised shiitake mushroom dish featuring tender mushrooms simmered in a savory oyster and soy sauce blend, enhanced with garlic and finished with a silky thickened sauce. Perfect as a side or vegetarian main.
Ingredients
Scale
Mushrooms and Aromatics
- 250 g fresh shiitake mushrooms, sliced into large bite-sized chunks
- 1 teaspoon salt
- 1 tablespoon neutral cooking oil
- 2 cloves garlic, thinly sliced
Sauce
- 250 ml water
- 1/4 vegetable or mushroom stock cube
- 2 tablespoons oyster sauce (or vegan oyster sauce alternative)
- 1 teaspoon Shaoxing wine
- 1 teaspoon dark soy sauce
- 1 teaspoon light soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
Thickener
- 1 tablespoon cornstarch mixed with 2 tablespoons water
To Serve
- Sesame seeds
- Chives or spring onions, finely chopped
Instructions
- Prepare the Sauce: Combine water, vegetable or mushroom stock cube, oyster sauce, Shaoxing wine, dark soy sauce, light soy sauce, sesame oil, and sugar in a bowl and set aside.
- Heat Oil and Garlic: Warm the cooking oil in a wok or frying pan over medium heat. Add the thinly sliced garlic and stir-fry for 1 minute until softened and fragrant.
- Add Mushrooms: Add the sliced shiitake mushrooms to the pan, stirring to coat them evenly with the garlic and oil mixture.
- Sauté Mushrooms: Continue cooking the mushrooms for 1-2 minutes until they begin to brown slightly.
- Add Sauce and Simmer: Pour the prepared sauce into the pan and bring it to a simmer. Let the mushrooms cook in the sauce for 5-6 minutes until juicy and tender.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and mix well to combine.
- Simmer Until Thickened: Continue simmering the mushrooms and sauce for another 1-2 minutes until the sauce thickens to a consistency that coats a spatula.
- Serve: Transfer the braised mushrooms to a serving dish. Garnish with a sprinkle of sesame seeds and finely chopped chives or spring onions for freshness and extra flavor.
Notes
- Fresh shiitake mushrooms are preferred for their texture and flavor, but dried shiitake mushrooms rehydrated can be used as a substitute.
- For a vegan version, replace oyster sauce with a vegan oyster sauce or mushroom sauce alternative.
- Shaoxing wine adds depth; if unavailable, dry sherry or a splash of rice vinegar can be used.
- Adjust salt carefully as soy sauces and oyster sauce contribute saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese, braised shiitake mushrooms, vegetarian, stir fry, savory sauce, oyster sauce, easy side dish
