Dinner Party · Chinese
Braised Shiitake Mushrooms
Shiitake mushrooms simmered until they reach a silky texture and absorb a deep, savory umami sauce.
Why This Works
Reusing the soaking liquid adds a profound mushroom depth that fresh water can't match.
The Upgrade
Add a splash of Shaoxing wine during the sauté stage for a more professional complexity.
Chef's Secret
Michelin TechniquePatience is key—simmering allows the dense mushrooms to become tender rather than rubbery.
Ingredients
Total time including resting: 40 min
Directions
Drain mushrooms (reserve the soaking liquid) and trim the stems.
In a pan, sauté garlic until fragrant.
1 minAdd mushrooms and fry for 2 minutes to develop flavor.
2 minAdd soy sauce, oyster sauce, sugar, and 1 cup of the reserved soaking liquid.
Simmer on low heat until the liquid reduces by half, infusing the mushrooms.
20 minMix cornstarch with a bit of water and stir in to thicken the sauce until it coats the back of a spoon.
2 minServe hot, ideally over blanched bok choy.
Wine Pairing
Nebbiolo
Red Wine
The BottleVietti Perbacco Langhe Nebbiolo
The deep, earthy, forest-floor aromatics of Nebbiolo are a perfect flavor match for shiitake mushrooms. The wine’s firm tannins provide a necessary structural contrast to the silky texture of the fungi.
Nutrition per Serving
110
calories
4g
protein
18g
carbs
2g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Jasmine Rice
The neutral flavor of jasmine rice is the perfect vessel to absorb the rich umami glaze from the braised mushrooms.
Ingredients
Directions
Rinse the jasmine rice under cold water in a fine-mesh sieve until the water runs completely clear.
Place the rice, water, salt, and oil into a heavy-bottomed saucepan.
Bring the water to a gentle boil over medium-high heat, then immediately reduce the heat to the lowest possible setting.
Cover the pan with a tight-fitting lid and simmer undisturbed for 15 minutes.
Remove the pan from the heat and allow the rice to steam, covered, for an additional 5 minutes.
Fluff the rice delicately with a fork before serving alongside the braised mushrooms.
Side Dish
Stir-Fried Snap Peas
Snap peas add a bright pop of color and a crisp, clean texture that contrasts with the silky tenderness of the shiitake mushrooms.
Ingredients
Directions
Bring a large pot of salted water to a rolling boil.
Blanch the snap peas for exactly 45 seconds, then immediately shock in an ice water bath; drain and pat thoroughly dry.
Heat the neutral oil in a wok or heavy-bottomed skillet over high heat until shimmering.
Add the ginger and garlic, sautéing for 15 seconds until fragrant but not browned.
Toss in the prepared snap peas and sear rapidly for 60 seconds; deglaze with the Shaoxing wine.
Remove from heat, toss with sesame oil and sea salt, and serve immediately.
Member Reviews
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Really enjoyed this. I'd add a touch more acid next time, but very solid.