Braised Chinese mushrooms Recipe

Name: Braised Chinese mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 large to 60 medium-size unbroken dried Chinese mushrooms (preferably Botan brand Yellow Label); 3/4 pound shrimp, peeled, deveined and finely chopped; 3/4 pound ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets; 6 water chestnuts, preferably fresh, finely minced, about one-half cup; 1/4 cup finely chopped scallions, green and white parts combined; 2 teaspoons finely minced fresh ginger; 3 tablespoons light soy sauce; 3 tablespoons shaoxing or dry Sherry; 3 tablespoons cornstarch; 3/4 teaspoon plus one-quarter teaspoon sugar; 1 teaspoon sesame oil; Salt to taste, if desired; Freshly ground pepper to taste; 6 tablespoons corn, peanut or vegetable oil; 1 1/2 cups fresh or canned chicken broth; 1 1/2 tablespoons oyster sauce

Servings: persons

48 large to 60 medium-size unbroken dried Chinese mushrooms (preferably Botan brand Yellow Label)
3/4 pound shrimp, peeled, deveined and finely chopped
3/4 pound ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets
6 water chestnuts, preferably fresh, finely minced, about one-half cup
1/4 cup finely chopped scallions, green and white parts combined
2 teaspoons finely minced fresh ginger
3 tablespoons light soy sauce
3 tablespoons shaoxing or dry Sherry
3 tablespoons cornstarch
3/4 teaspoon plus one-quarter teaspoon sugar
1 teaspoon sesame oil
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons corn, peanut or vegetable oil
1 1/2 cups fresh or canned chicken broth
1 1/2 tablespoons oyster sauce

1
Put the mushrooms in a large bowl and add hot water to cover.
2
Let stand one hour or longer.
3
Rinse and dry the mushrooms.
4
Cut off and discard stems.
5
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.
6
Blend well.
7
Fill each mushroom cap with an equal portion of the mixture, mounding and smoothing over the tops.
8
Heat three tablespoons of the oil in each of two large skillets.
9
Add the mushrooms, stuffing side down, and brown lightly.
10
Turn the mushrooms carefully in both skillets and carefully pour off the oil from both skillets.
11
Blend the broth, oyster sauce and remaining one-quarter teaspoon sugar.
12
Pour an equal portion of this into each skillet.
13
Bring the liquid to the simmer and cover closely.
14
Cook over low heat about 15 minutes, basting once during cooking.
15
If the liquid starts to evaporate, add a few drops of water and continue cooking.
16
Give the mushrooms one final basting.
17
Transfer them to a dish in one layer.
18
Pour the remaining liquid over all.
19
Let cool uncovered.
20
Cover and refrigerate.
21
When ready to serve, preheat the oven to 300 degrees.
22
Heat the mushrooms 15 minutes in their cooking liquid.
23
These mushrooms are good even at room temperature.

985

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 48 large to 60 medium-size unbroken dried Chinese mushrooms (preferably Botan brand Yellow Label), 3/4 pound shrimp, peeled, deveined and finely chopped, 3/4 pound ground pork, preferably not too lean and not too finely ground, as found in Chinese meat markets, grocery stores and supermarkets, 6 water chestnuts, preferably fresh, finely minced, about one-half cup, and more.

Yes, Braised Chinese mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chinese mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions