Braised Mushrooms Chinese Style Recipes

Steps:

• In a large saute pan, heat 1 Tbspoil over medium heat. Workingin batches, add mushrooms.Press down firmly with spatula tosear mushrooms. Transfer to aplate. Repeat with remaining oiland mushrooms. Return mushroomsto pan, add water, reduceheat, cover, and simmer untiltender, 4 to 5 minutes. Seasonwith salt. Let cool completely.

Steps:

• Soak the mushrooms in warm water for 20 minutes until soft, squeeze the excess liquid from the mushrooms. Discard the stems but leave the mushrooms whole.
• Heat a wok or skillet and add the peanut oil. Add the mushrooms and stir-fry for a few seconds. Quickly add the stock, soy sauce, sugar, sesame oil and wine. Reduce heat to low.
• Braise the mushrooms for about seven minutes, stirring constantly, until they have absorbed most of the sauce. Transfer to a serving platter, garnish with scallions and serve.

Steps:

• Put the mushrooms in a large bowl and add hot water to cover. Let stand one hour or longer.
• Rinse and dry the mushrooms. Cut off and discard stems.
• In a mixing bowl, combine the shrimp, pork, water chestnuts, scallions, ginger, soy sauce, shaoxing or Sherry, cornstarch, threequarter teaspoon sugar, sesame oil, salt and pepper. Blend well.
• Fill each mushroom cap with an equal portion of the mixture, mounding and smoothing over the tops.
• Heat three tablespoons of the oil in each of two large skillets. Add the mushrooms, stuffing side down, and brown lightly. Turn the mushrooms carefully in both skillets and carefully pour off the oil from both skillets.
• Blend the broth, oyster sauce and remaining one-quarter teaspoon sugar. Pour an equal portion of this into each skillet. Bring the liquid to the simmer and cover closely. Cook over low heat about 15 minutes, basting once during cooking. If the liquid starts to evaporate, add a few drops of water and continue cooking.
• Give the mushrooms one final basting. Transfer them to a dish in one layer. Pour the remaining liquid over all. Let cool uncovered. Cover and refrigerate.
• When ready to serve, preheat the oven to 300 degrees. Heat the mushrooms 15 minutes in their cooking liquid. These mushrooms are good even at room temperature.