Braised Shiitake Mushrooms


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Dried shiitakes are a great ingredient. They take on a flavour and texture that far outweighs the fresh; a real earthiness that makes them a favourite ingredient in all sorts of dishes. They have a great meaty taste and are perfect as a vegetable for a shared table.


  • 18 dried shiitake mushrooms, soaked in warm water for 30 minutes (reserve 350 ml/12 fl oz of the soaking liquid), stalks removed, cut in half on the diagonal through the middle
  • ½ knob of ginger, peeled and chopped
  • 1 clove garlic, chopped
  • 2 teaspoons sugar
  • tablespoons peanut oil
  • tablespoons shaoxing
  • 1 tablespoon mushroom soy sauce
  • 1 tablespoon yellow bean soy sauce
  • 1 spring onion (scallion), sliced
  • a pinch of white pepper
  • 2 teaspoons sesame oil


    Pound the ginger, garlic and sugar in a mortar with a pestle to form a rough paste. Or use a blender to process the ingredients, adding a little water if necessary.

    Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the mushrooms until they begin to colour. Add the paste and stir-fry until fragrant, then deglaze the wok with the shaoxing. Add the reserved soaking liquid and both the soy sauces and bring to the boil. Reduce the heat, cover with a lid and simmer for 15 minutes.

    Spoon the mushrooms into a bowl and sprinkle with the spring onion and pepper and drizzle with the sesame oil to serve.