Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::2
Yield::2 servings
Ingredients
Oops! Something went wrong. Our team is working on it.
3 tablespoons vegetable oil
2 cups beech mushrooms
2 cups oyster mushrooms, sliced
1 cup shiitake mushrooms, chopped
½ cup chicken stock
½ teaspoon salt
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons diced red bell pepper
2 tablespoons sliced green onions
1 teaspoon ground white pepper
Directions
Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.
Cook's Notes:
The clay pot needs to be heated gradually in the oven otherwise it may crack. If your clay pot is brand new, it might be a good idea to cook congee (rice soup) in it for the first time. It will help the clay pot last longer.
Use 1/2 white beech mushrooms and 1/2 brown beech mushrooms.