Braised Chinese Mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

  • About

Chinese family banquets, held on special occasions, are truly feasts. As a boy attending such gala affairs, I always looked for the large plate of beautifully arranged, thick Chinese mushrooms that traditionally graced the table. Braised in a rich sauce, smokey in taste, chewy in texture, these mushrooms were a great favourite of mine. I ate them whenever I could, as any Western youth might eat crisps or roasted peanuts. The large dried variety of Chinese mushrooms recommended for this reci