Stewed Chinese Black Mushrooms.
A tradition in family dinners. Chinese black mushrooms are also, apparently, shiitake mushrooms. I've always suspected so...
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READY IN: 4hrs 35mins
SERVES: 6
YIELD: 20 mushrooms
UNITS: US
INGREDIENTS
Nutrition- 20dried Chinese black mushrooms (shiitake mushrooms)
- 1tablespoon cornflour
- 1teaspoon sugar
- 1⁄2tablespoon oil
- 1
- 2 -4tablespoons oyster sauce
- 1 1⁄2teaspoons white pepper powder
- 1
- 2tablespoons oil, extra
-
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DIRECTIONS
- 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.
- 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.
- 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.
- 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.
- They taste good fresh, but even better after a few days.
- Enjoy :).
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