Braised Mushrooms

Something easy and a personal favourite of mine. Dried shitake mushrooms are used as the norm in Chinese cooking.

The sauce after it is thickened because gravy to be ladled over noodles in Wanton Noodles with Char Siu 叉烧 (Roasted Pork) slices.

Ingredients: to serve 1-2 persons

6 dried shitake mushrooms

4 cloves garlic, skin intact

2 tablespoon oyster sauce (vegetarian oyster sauce that can be used in place of the regular type)

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 teaspoon sugar (to counter the acidity of the soy sauce)

1 star anise

3 cloves

water

Method:

  • Place all ingredients into a pot or small slow cooker.
  • Add enough water to cover the mushrooms.
  • Braise the mushrooms till it is tender and cooked.
  • To thicken the sauce for use as gravy, mix 1 tablespoon cornstarch with some water. Pour into the pot and let boil/thicken. If the gravy is not thick enough for your liking, just add more of the cornstarch liquid.

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