Juicy shiitake mushrooms braised in an umami sauce, typically served with bok choy and white rice.
This dish is a great addition to the dinner table. Braising does wonders to these dried shiitake mushrooms, making them plump, juicy and flavourful all the way through. It isn’t the quickest process, but there is barely any hands on work. Just leave it to the stove!
What you’ll need to make braised shiitake mushrooms
- dried shiitake mushrooms, which are richer in umami flavour than fresh shiitake mushrooms.
- garlic and ginger, very important for flavour
- soy sauce
- vegetarian oyster sauce
- sesame oil
- cornstarch to thicken
- Chinese cooking wine
- white pepper
- bok choy is often served in this dish
Other vegetables to include
If you don’t have bok choy, you can also use broccoli, carrots or even baby corn.
What kind of mushrooms should I use?
For this recipe, use the largest dried shiitake mushrooms you can find instead of the thin ones. The larger ones will expand after being reconstituted, and even more while it braises. We want the mushrooms to soak up all the sauce and get really juicy!
If you liked these Braised Shiitake Mushrooms, you’ll love these recipes too:
- Vegan Crispy Marmite Mushrooms (1 Pan, 30 Min)
- Spicy Eggplant With Minced Tofu (V, GF, 1 Pan, 30 Min)
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Braised Shiitake Mushrooms W/ Bok Choy | vegan
Ingredients
- 7 large dried shiitake mushrooms
- 3 garlic cloves minced
- ½ knob ginger minced
- ¾ cup soaking mushroom water
- 1 tbsp soy sauce
- 1/2 tbsp vegetarian oyster sauce
- 1 tsp sesame oil
- ½ tbsp cornstarch dissolved in water
- 1 tsp Chinese cooking wine
- white pepper to taste
- 2 large heads of bok choy cut into four
Instructions
- Soak dried shiitake mushrooms in hot water for 1 hour until reconstituted. Keep the mushroom water and cut off the hard stems.
- In a large pan over medium heat, cook ginger and garlic with some oil until fragrant. Add in the mushrooms and cook for 1 minute.
- Lower the heat and pour in reserved mushroom water, soy sauce, oyster sauce and sesame oil. Cover and let simmer for 30 minutes, flipping the mushrooms halfway so they absorb the sauce throughout.
- Meanwhile, blanch the bok choy for 1-2 minutes. Submerge in ice cold water to preserve the bright green colour.
- Mix cornstarch slurry into the mushroom sauce. Finish with Chinese cooking wine and white pepper to taste.
- Serve with bok choy and white rice.
Notes
