In
AuthorJanella
Rating
Yields1 Serving
 4 tbsp dried porcini mushrooms
 125 ml (4 fl oz/½ cup) boiling water
 1 tsp olive oil
 2 cups quartered fresh shiitake mushrooms
 2 cups button mushrooms, halved
 2 cups oyster mushrooms
 ½ tsp each unrefined salt and cracked black pepper
 2 tsp shaoxing rice wine
1

Place the porcini mushrooms in a small bowl, pour over the boiling water and leave to soften, about 5 minutes. Drain, reserve the soaking liquid, and roughly chop.

2

Heat the oil in a large heavy-based frying pan over medium heat. Add all the mushrooms and season, then stir. Cover with a lid, and allow to gently cook for 5−7 minutes. Take the lid off, add the rice wine and the reserved porcini soaking liquid and simmer, uncovered, for 2 minutes, to allow the liquid to reduce a little. Taste and adjust the seasoning to how you like it.

Ingredients

 4 tbsp dried porcini mushrooms
 125 ml (4 fl oz/½ cup) boiling water
 1 tsp olive oil
 2 cups quartered fresh shiitake mushrooms
 2 cups button mushrooms, halved
 2 cups oyster mushrooms
 ½ tsp each unrefined salt and cracked black pepper
 2 tsp shaoxing rice wine

Directions

1

Place the porcini mushrooms in a small bowl, pour over the boiling water and leave to soften, about 5 minutes. Drain, reserve the soaking liquid, and roughly chop.

2

Heat the oil in a large heavy-based frying pan over medium heat. Add all the mushrooms and season, then stir. Cover with a lid, and allow to gently cook for 5−7 minutes. Take the lid off, add the rice wine and the reserved porcini soaking liquid and simmer, uncovered, for 2 minutes, to allow the liquid to reduce a little. Taste and adjust the seasoning to how you like it.

Chinese Mushrooms
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