Braised Mountain Mushrooms

Preparation info
  • Makes

    4 to 6

    servings as part of a multicourse meal
    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

Hakka chefs in Luodai often braise the mushrooms that grow in the nearby mountains in a rich meat broth to emphasize their natural goodness. For a vegetarian version, use mushroom or vegetable broth.


  • 12 ounces fresh mushrooms, such as oyster, king oyster, shiitake, button, beech, or enoki (choose 2 to 5 kinds; limit enoki to 2 t


  1. Trim off and discard the ends and any soft or discolored portions from the mushrooms. If the mushrooms are fairly clean, gently brush off any debris. Otherwise, lightly rinse the mushrooms, drain well, and pat dry. Remove and discard the stems of the shiitake mushrooms. If the oyster and shiitake mushrooms are wider than 3