Wild Mushroom Stew

Prep Time::20 mins

Cook Time::30 mins

Total Time::50 mins

Servings::2

Yield::2 servings

Ingredients

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Original recipe (1X) yields 2 servings

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.

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