SAUTEED MUSHROOMS WITH OYSTER SAUCE

SAUTEED MUSHROOMS WITH OYSTER SAUCE (for four)

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“When sautéing mushrooms for any recipe, the key is not to crowd the pan.  Cook them in small batches and use as high a heat as possible so they brown without steaming.  Also, many cooks make the mistake of stirring them.  Don’t move them around too much in the pan; let the mushrooms sit for a minute or so to get some color.”  Cecelia Chaing, The Seventh Daughter

 

1 tablespoon Asian sesame oil

1 tablespoon premium soy sauce

2 tablespoons oyster sauce

¼ cup plus 1 tablespoon Shaoxing wine

12 tablespoons peanut oil

½ pound oyster mushrooms, halved or quartered

½ pound fresh portobello mushrooms, stems removed and discarded and caps sliced 1/8 inch thick

½ pound fresh shiitake mushrooms, stems discarded and caps quartered

½ pound fresh cremini mushrooms, stems removed and caps halved

4 ounces fresh bunapi mushrooms (available at Asian markets) or, if you can’t find them, enoki mushrooms, or a combination of the two

4 sliced garlic cloves


  1. Whisk together sesame oil, soy sauce, oyster sauce and 1 tablespoon Shaoxing wine in a small bowl.  Set aside.
  1. Heat a large wok or nonstick skillet over high heat until a bead of water dances on the surface and then evaporates. Add 2 tablespoons peanut oil and swirl, then add oyster mushrooms and saute, stirring and tossing every few seconds, until they have released their liquid and begin to brown.  Transfer to a large bowl.  Using the same pan and 2 tablespoons of peanut oil per batch, repeat the cooking process with porto bello mushrooms, shiitake mushrooms, crimini mushrooms and bunapi or enoki mushrooms.  Cook each kind separately and transfer them all to the same bowl once cooked.
  1. While the pan is still hot, immediately add 2 tablespoons peanut oil and heat on high until shimmering. Add garlic cloves and cook 15 seconds, or until soft and golden, but not brown.  Add the reserved mushrooms and their accumulated juices back into the pan with ¼ cup Shaoxing wine.  Cook about 20 seconds, allowing the wine to evaporate slightly.  Pour in the reserved sauce and toss well to combine.  Immediately remove pan from the heat.  If the sauce is too thick, add a bit of water.  Turn onto a platter and serve at once.

 

from Cecelia Chaing, The Seventh Daughter

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