Tuesday, May 22, 2007

Braised Mushrooms

Kimberly and I made this on Sunday, and boy was it tasty! We only had half of the mushrooms (button and shiitake), and it was still amazing. Goes very well with Chinese food (such as black pepper beef), but I'd recommend it for anything.

  • 1/2 lb. button mushrooms (about 10)
  • 1/4 lb. oyster mushrooms
  • 1/4 lb. fresh shiitake mushrooms (about 8)
  • One 12-ounce can straw mushrooms
  • 2 teaspoons vegetable oil
  • 1 teaspoon butter
  • 2 cloves garlic, minced
  • 1/3 cup water
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1/8 teaspoon black pepper
  1. Trim the base of the stems of the button and oyster mushrooms. Discard the shiitake mushroom stems. Drain the straw mushrooms.
  2. Place a stir-fry pan over high heat until hot. Add the oil and butter and stir until the butter melts. Add the garlic and cook, stirring, until fragrant, about 10 seconds.
  3. Add all the mushrooms, the water, soy sauce, sugar, and pepper. Cover and cook until the mushrooms are tender, about 8 minutes.
  4. Transfer to a serving plate and serve.

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