Braised Fusion Mushrooms with Herbs

Name: Braised Fusion Mushrooms with Herbs
Cuisine: Chinese
Ingredients: 50 ml (2 fl oz) double cream; 2 teaspoons sugar; 4 teaspoons light soy sauce; 4 tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons finely chopped spring onions; 2 tablespoons finely chopped fresh chives; 4 tablespoons coarsely chopped garlic; 3 tablespoons extra virgin olive oil; 900 g (2 lb) button mushrooms; 50 g (2 oz) dried morel mushrooms; 4 tablespoons Shaoxing rice wine or dry sherry; 1 teaspoon freshly ground five-pepper mixture or black pepper; 1 teaspoon freshly ground five-pepper mixture or black pepper; 2 teaspoons salt; 50 g (2 oz) dried Chinese black mushrooms

Preparation info

Serves
2–4
as a main course

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Mushrooms can turn a simple vegetarian dish into a lovely, satisfying main course. In this easy recipe, I combine dried Chinese mushrooms, which have a rich, smoky flavour, with button mushrooms and dried morel mushrooms in a mushroom stew.

Ingredients

50 g (2 oz) dried Chinese black mushrooms
50 g (

Asia
China
Main course
Vegetarian

Method

Soak the dried Chinese and morel mushrooms in two separate bowls of warm water for 20 minutes. Then drain the Chinese mushrooms and squeeze out the excess liquid. Strain this mushroom liquid and reserve. Remove and discard the mushroom stems and cut the caps in half. Rinse the morel mushrooms, to remove any sand. Slice the button mushrooms.

Heat a wok or large frying-pan over a high hea