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Braised Mushrooms (Chinese-Style)
5 from 16 votes

Braised Mushrooms (Chinese-Style)

These Braised Mushrooms combine button or cremini mushrooms cooked with ginger, garlic, shallots, and a savory soy-based sauce including Shaoxing wine, mushroom or vegetable stock, oyster sauce, and a touch of sweetness. The mushrooms are braised until tender and coated in a thickened, glossy sauce for a flavorful side or accompaniment.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4
Calories: 135 kcal
Course: Side Dish
Cuisine: Chinese

Ingredients

  • 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
  • ½ teaspoon ginger minced
  • 1 ½ teaspoons garlic chopped
  • 2 tablespoons shallot or red onion, chopped
  • 20 ounces white button mushrooms cut in half or quarters, or cremini mushrooms
  • 1½ tablespoons Shaoxing wine
  • 1¼ cup vegetable stock or mushroom stock or chicken stock, low sodium
  • 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
  • 2 teaspoons soy sauce
  • ½ teaspoon dark soy sauce (or mushroom-flavored dark soy sauce)
  • 1 teaspoon sesame oil
  • 1 pinch sugar
  • ⅛ teaspoon ground white pepper
  • 1 teaspoon cornstarch (mixed into a slurry with 2 teaspoons water)
  • 1 scallion (chopped)

Instructions

    Cup of Yum
  1. Heat a wok or skillet over medium heat. Add the neutral oil, and swirl the pan around to coat it in oil. Add the ginger, and fry for 30 seconds. Then add the chopped garlic and shallots.
  2. Once the garlic and shallots are fragrant and slightly softened (about 30 seconds), add the mushrooms and toss until lightly coated. Add the Shaoxing wine. Cook for 2 to 3 minutes, stirring occasionally until the mushrooms start to brown slightly.
  3. Stir in the chicken stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Bring to a simmer. Cover, and cook for about 5 minutes. Uncover and continue to cook, stirring occasionally for another 10 minutes. The sauce should begin to reduce and coat the mushrooms.
  4. Once the sauce begins to coat the mushrooms, add the cornstarch slurry to thicken the sauce to your liking. There should be very little sauce at this stage with most of the sauce coating the mushrooms. Turn up the heat to reduce the excess liquid if desired.
  5. Toss in the chopped scallions, reserving some green portions for the final garnish. Plate and serve, garnished with some of the reserved scallion greens.

Nutrition Information

Calories 135kcal (7%) Carbohydrates 10g (3%) Protein 6g (12%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 5g (25%) Trans Fat 0.03g (2%) Sodium 287mg (12%) Potassium 743mg (16%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 30IU (1%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 135

% Daily Value*

Calories 135kcal 7%
Carbohydrates 10g 3%
Protein 6g 12%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Sodium 287mg 12%
Potassium 743mg 16%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 30IU 1%
Vitamin C 1mg 1%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.