These Braised Shiitake Mushrooms are easy to make and wildly flavorful. They require minimal ingredients to make and serve as a great side dish or appetizer for a family dinner or the holidays. They are vegan and gluten-free friendly.
We always have multiple dishes for dinner every night. Even though my mom was not a big veggie lover, she always made sure my siblings and I have a variety of veggie dishes during dinner for us to have. Oftentimes, I was the one who ate the most of them since my sister and brother are not the biggest fan of veggie dishes.
However, when mushrooms are involved, especially when they are braised, my sister and brother would dig right into them, eating as much of them as they can. It was not until they are at the last 1-2 pieces when they usually realize that they forgot to save some for the rest of us, particularly my dad who comes home later in the night from work.
We loved having them with a big bowl of rice, the simpleness of the rice going well with the mushroom sauce. We would have 2 or 3 bowls of rice when these braised mushrooms are made. Normally, my mom would also add some meat to it, but being vegan and wanting it as a simple dish, I only made them with the mushrooms. They are topped with some crushed peanuts and sesame seeds, but totally optional.
If you are looking for a simple dish to make for dinner or for the holidays, these Vegan Braised Shiitake Mushrooms are for you. If you are a mushroom lover or ready to dive into making this dish, let’s start cooking!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
These Braised Shiitake Mushrooms are easy to make and wildly flavorful. They require minimal ingredients to make and serve as a great side dish or appetizer for a family dinner or the holidays. They are vegan and gluten-free friendly.
Ingredients
-5 oz dried shiitake mushrooms + 2 ½ cups water
-1 tbsp extra virgin olive oil
-¼ cup yellow onions, diced
-3 cloves garlic, sliced
-1 (2-inch) ginger, julienned
-2 tbsp light soy sauce (choose gluten-free if needed)
-1 tsp dark soy sauce (choose gluten-free if needed)
-1 tbsp Shaoxing wine (sub for dry sherry if you cannot find Shaoxing wine)
-1 tsp sugar
-½ tsp mushroom powder
-¼ tsp ground white pepper or to taste
-1 tsp cornstarch (can sub for arrowroot powder) + 2 tbsp water
-Optional: fresh parsley, crushed unsalted peanuts and sesame seeds for garnish
-To serve: cooked jasmine rice
Instructions
- Soak the mushrooms with the water for at least 30 minutes, until the mushrooms are soft again. Do not throw out the water.
- Once the mushrooms are ready, heat a pan over medium heat with the olive oil. Add in the diced onions, garlic and ginger and saute for about 1 minute until fragrant.
- Add in the mushrooms and saute for 2 minutes. Add in 2 cups of the mushroom water, light soy sauce, dark soy sauce, Shaoxing wine, sugar, mushroom powder and ground white pepper. Stir and cover the pan. Reduce the heat to low and simmer for 10-15 minutes or until most of the liquid has evaporated.
- Combine the cornstarch with the 2 tablespoons of water. When most of the liquid from the pan has evaporated, slowly pour in the cornstarch mixture. Stir until the sauce thickens a little. Turn off the heat and transfer to a bowl.
- Garnish the dish and serve warm with a bowl of rice. Enjoy!
Keywords: mushrooms, shiitake mushrooms, Chinese cuisine
Leave a Reply