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Thread: Chinese buffet mushrooms

  1. #1
    Join Date
    Dec 2006
    Posts
    28

    Default Chinese buffet mushrooms

    How do they fix them? The cook them whole in something. What?
    they are sooo good
    thanks
    linda

  2. #2
    Join Date
    Jun 2006
    Location
    Alton, Illinois
    Posts
    2,203

    Default Re: Chinese buffet mushrooms

    I guess what you had in the buffet was "dried shitake mushroom" (the black ones) so, you might use the wrong cooking method + wrong ingredients + wrong sauce . , below is a traditional recipe we prepare at home and it is a very common Cantonese recipe.

    <<<<<< Braised shitake mushroom with oyster sauce >>>>>>>

    20 to 30 dried shitake mushroom (depends on the sizes you bought from the store), soak over night, drain well, then put 4 tablespoon cornstarch to rub the mushroom, this can clean the dirt quicker, then risen the mushroom with water.
    3 cloves of garlic, crushed
    1 slices of ginger, 4 mm thick, crushed
    1/2 teaspoon of sugar
    1/4 teaspoon of salt
    2 tablespoon of peanut oil
    1 tablespoon of cooking wine
    3 cups of water
    3 - 4 tablespoon of oyster sauce (Lee Kum Kee is the best brand)
    1 teaspoon of cornstarch, 1.5 tablespoon of water, mix to combine
    1 tablespoon of cooked peanut oil (optional)

    1) heat a big sauce pan over high heat, add 2 tablespoon of peanut oil, season the sauce pan, add garlic and ginger, reduce heat to medium, stir fry for 30 seconds or till fragrant, add mushrooms and stir fry quickly for 1 minute.
    2) sprinkle cooking wine, stir fry quickly for 1 minute, add water and bring to boil, cook for 10 minutes then reduce heat to low, cover and simmer for 30 minutes or till the liquid is reduced to about 1/4 and the mushroom are completely soften (you may add more water when you think they look not soft enough and cook for longer time). Stir occassionally.
    3) Add sugar, salt and oyster sauce in the pan, stir till combine well, cover and simmer for another 10 minutes. Try the taste and adjust it by adding more oyster sauce or a bit more water if it is too salty.
    4) Turn heat to medium, stir in cornstarch mixture to thicken the sauce. Add a tablespoon of cooked peanut oil to make the mushroom shiny.
    5) Serve with boiled broccoli or steamed rice.

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