Braised East West Mushrooms
Experience the perfect fusion of flavors with Braised East West Mushrooms, a mouthwatering dish that harmoniously combines Asian-inspired ingredients with classic cooking techniques. A medley of shiitake, cremini, and oyster mushrooms are gently braised in a rich, umami-packed sauce made with soy sauce, hoisin sauce, and aromatic vegetable stock, enhanced by the warm notes of garlic, ginger, and thyme. A touch of sesame oil adds a nutty depth, while a cornstarch slurry ensures the sauce boasts a luscious, velvety texture. This versatile recipe is perfect as a hearty main dish served over rice or noodles, or as a savory side to complement your favorite meals. Ready in under an hour and bursting with earthy, savory goodness, this dish seamlessly melds Eastern and Western flavors, making it an irresistible addition to your recipe repertoire.
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Recipe Information
Ingredients
- 200 grams shiitake mushrooms
- 200 grams cremini mushrooms
- 150 grams oyster mushrooms
- 2 tablespoons unsalted butter
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 cup vegetable stock
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 sprigs thyme sprigs
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 stalks green onions, chopped
- 1 tablespoon fresh parsley, chopped (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Clean all the mushrooms gently using a damp paper towel. Slice the shiitake and cremini mushrooms into bite-sized pieces. Tear the oyster mushrooms into smaller pieces by hand.
In a large skillet or braising pan, melt the butter over medium heat. Add the sesame oil for a lightly nutty aroma.
Add the minced garlic and grated ginger to the pan. Sauté for 1-2 minutes until fragrant but not browned.
Increase the heat to medium-high and add the shiitake, cremini, and oyster mushrooms to the pan. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown slightly.
Season the mushrooms with salt and black pepper. Add the thyme sprigs, soy sauce, hoisin sauce, and vegetable stock. Stir gently to combine.
Bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it braise for 15 minutes, stirring occasionally.
In a small bowl, mix the cornstarch and water to create a slurry. Gradually stir the slurry into the pan to thicken the braising liquid. Cook for another 2-3 minutes until the sauce reaches your desired consistency.
Remove the thyme sprigs. Taste the sauce and adjust seasoning if necessary.
Garnish with chopped green onions and fresh parsley, if desired. Serve hot as a main dish over rice or noodles, or as a flavorful side dish.
Nutrition Facts
Calories |
174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 746 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
