Stewed Chinese Black Mushrooms. |
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Prep Time: 240 Minutes Cook Time: 35 Minutes |
Ready In: 275 Minutes Servings: 4 |
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A tradition in family dinners. Chinese black mushrooms are also, apparently, shiitake mushrooms. I've always suspected so... 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 :).
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