{"id":33298,"title":"Quick Soy-Braised Mushrooms","modified":"2025-06-16T08:27:11+02:00","plain":"Not all mushrooms have to be saut\u00e9ed in a flash. They are just as delicious when braised, especially when you simmer them the Chinese way as we do here.\n\n\n\nThis technique, known as \"red cooking,\" is widely practiced in China, often with pork. By the way, I have a delicious red-cooked pork recipe.\n\n\n\n\n\n\n\nIn short, you simmer the food in soy sauce with aromatics such as ginger, garlic, or shallots until it is tender and slightly reddish - mushrooms, in this case.\n\n\n\nNot every mushroom is suited to braising, but fortunately the everyday button mushroom works well. Cremini, portobello, shiitake, hen of the woods, porcini and other boletes, large chanterelles, matsutake, and so on are also excellent choices.\n\n\n\n\n\n\n\nIf your mushrooms are very large, like portobellos or porcini, cut them into \"chopstick-sized\" pieces\n\n\n\n If you would like to enrich your braised mushrooms with meat, stir a little finely minced meat into the pan when you add the mushrooms; ground beef, pork, or duck all work well.\n\n\n\nThis recipe comes from Linh; her video is included in the recipe. It is a quicker take on braising - normally it can take more than 35 minutes, but here you get the result much faster! \n\n\n\n\n\n\tSoy-Braised Mushrooms\n\t\t\n\t\tA delicious recipe for braised mushrooms in soy sauce\t\n\t\n\t\tWok\t\n\t\n\t\t250 g white button mushrooms100 g shiitake mushrooms1 shallot (minced)1 pinch pepper1 small handful chives (chopped)1 teaspoon sesame seeds for garnishSauce1 teaspoon sesame oil1 teaspoon sriracha2 tablespoon light soy sauce1 tablespoon hoisin sauce3 tablespoon water\t\n\t\n\t\tIn a bowl, mix the sauce well.Heat a pan with a little oil, add the shallot and saut\u00e9 until it becomes translucent.Add the mushrooms and stir-fry for about 2 minutes.Add the sauce and cook over medium heat (about 10 minutes) until it reduces.Season with salt and pepper.Sprinkle with toasted sesame seeds and chopped chives.\t\n\t\n\t\tYou can choose any type of mushroom. In this recipe I use two kinds: white button mushrooms and shiitake mushrooms. Other mushrooms such as shimeji or king oyster also work well for this dish.\nYou can also use dried shiitake mushrooms; just rehydrate them before using.Sriracha adds a nice spicy note, but you don't have to use it.\n\t\n\t\n\t\tAppetizers, Side dishChinesechampignons brais\u00e9s","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33298"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33298\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/5139"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}