Sunday, January 26, 2014

Braised Mushrooms with Waterchestnuts(马蹄卤香菇)

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I seldom use mushroom as star ingredient in dishes as my kids not appreciate mushroom. After looking at Wendy’s beautiful braised mushrooms with waterchesnuts dish, I can’t wait to try. This is a great dish to serve during reunion dinner.

Braised Mushrooms with Waterchestnuts(马蹄卤香菇)
60gm dried chinese black mushrooms
3 large cloves of garlic, peeled
6 pcs of waterchestnut, peeled
1½ tablespoons mushroom sauce or vegetarian oyster sauce
1 tablespoon light soy sauce or more
½ tablespoon shao xing wine
Some white pepper powder
1 tablespoon oil
1 teaspoon cornstarch + 2 tablespoon water

Blanched broccoli florets
Cooked carrot ‘flowers’

1. Soak mushrooms for at least 1 hour, until it has turned soft. Wash and rinse mushrooms clean. Trim the stems away and squeeze away excess moisture.

2. Heat oil in a small pot. Put in garlic cloves and cook until fragrant (no need to be golden). Put in mushrooms and give it a few tosses. Put in 2 cups of water and water chestnuts. Put in mushroom sauce, soy sauce, shao xing wine and white pepper powder. Bring to a boil and lower to a simmer for 2 hours (covered).

3. Check gravy amount and adjust accordingly. Taste the mushrooms and adjust to your liking. Thicken the gravy with cornstarch mixture (do not add all, but gradually until you get the consistency you like). Turn off the heat.

4. Arrange broccoli florets on serving plate nicely and put in the braised mushrooms and waterchestnuts neatly. Gently pour the gravy over the arrangement. Garnish with carrot flowers.
*I overcook and left no gravy :p


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