Stewed Chinese Black Mushrooms.

A tradition in family dinners. Chinese black mushrooms are also, apparently, shiitake mushrooms. I've always suspected so...

• Ready In: 4 hrs 35 mins
• Serves: 6
• Yields: 20 mushrooms

Ingredients

• 20  dried  Chinese black mushrooms (shiitake mushrooms)
• 1  tablespoon cornflour
• 1  teaspoon sugar
• 1⁄2 tablespoon  oil
• 1  tablespoon cornflour, extra
• 2 -4  tablespoons oyster sauce
• 1 1⁄2 teaspoons white pepper powder
• 1  teaspoon sugar, extra
• 2  tablespoons  oil, extra
•  ginger, crushed

Directions

1. Soak the mushrooms in room temperatured water, just enough to cover. Leave for a few hours. If you're in a rush, you can try to use boiling water, but this usually ends up in really soggy mushrooms.
2. Once tender, drain the mushrooms and reserve the liquid in a bowl. Put mushrooms in a colander, toss in cornflour and rinse. Squeeze the mushrooms over the bowl of reserved liquid and arrange in a single layer in another dish.
3. Toss in extra cornflour, sugar and oil. Steam for 15 minutes. After 15 minutes, switch off the gas and leave for 5 minutes, keeping the lid on.
4. Heat oil in a wok or casserole. Once hot, add ginger, then mushrooms. Top with reserved liquid, oyster sauce and pepper powder. Stir thoroughly, cover and simmer for 20-30 minutes. Taste sauce. If it lacks flavour, add some more oyster sauce.
5. They taste good fresh, but even better after a few days.
6. Enjoy :).