Braised Assorted Fungus

Braised Assorted Fungus Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Braised Assorted Fungus is a traditional Chinese dish that showcases the rich diversity and unique textures of various fungi. This dish is a celebration of flavors, combining the earthy taste of mushrooms with the delicate sweetness of lily flowers and the crunch of fresh vegetables. It's a vegetarian delight that promises not only a burst of flavors but also a range of health benefits. Perfect for those looking to explore the depth of Chinese cuisine, this recipe is a testament to the culinary artistry that has been passed down through generations.

History

The history of Braised Assorted Fungus dates back to ancient China, where mushrooms and fungi were highly valued for their medicinal properties as well as their culinary uses. This dish is a reflection of the Chinese philosophy of harmony between health and food, where ingredients are chosen not just for their taste but also for their nutritional benefits. Over the centuries, this recipe has evolved, incorporating various local fungi and vegetables, making it a versatile dish that reflects the regional diversity of Chinese cuisine.

Ingredients

50 g (3.5 tbsp) button mushrooms
50 g (3.5 tbsp) straw mushrooms
50 g (3.5 tbsp) abalone mushrooms
2 dried mushrooms
a few small pieces of golden fungus
a few small pieces of black fungus
a few small pieces of white fungus
20 g (about 1.5 tbsp) dried lily flowers
50 g (3.5 tbsp) carrot
50 g (3.5 tbsp) sweet peas/pea pods
1 tsp rice wine or dry sherry
2 tbsp oil

Stock

500 ml (2.13 cups) water
0.5 tsp salt
0.25 tsp sugar
1 slice ginger
1 stalk spring/green onion

Seasoning

0.25 tsp salt
0.5 tsp light soy sauce
1.5 tsp sugar
0.5 tsp sesame oil
300 ml (about 1.25 cups) vegetarian stock

Thickening

0.5 tsp cornstarch (cornflour)
1 tbsp water
2 tbsp oil for stir-frying

How to prepare

Wash and soak the dried mushrooms, fungi, and dried lily flowers.
Wash, peel, and thinly slice the carrot. Wash the sweet peas and parboil for 1 minute. Drain.
Rinse the remaining mushrooms.
Boil the vegetarian stock. Add the yellow fungus, black fungus, and the dried lily flowers and cook for 5 minutes. Drain.
While the fungus and dried lily flowers are boiling, prepare the seasoning and the cornstarch mixture. Set aside.
Heat a wok and add 0.5 tbsp of oil. When the oil is ready, add the carrots and sweet peas and stir-fry on high heat. Remove and set aside.
Heat 0.5 tbsp of oil in the wok. When the oil is ready, add all the mushrooms and stir-fry on high heat for 1 minute. Remove and set aside.
Heat 1 tbsp of oil in the wok. When the oil is heated, add the fungus, dried lily flowers, rice wine, and seasoning. Braise for 5 minutes.
Add the mushrooms and braise for another 5 minutes.
Add the carrots and sweet peas, stirring. Add the cornstarch/water mixture and stir to thicken. Serve hot.

Variations

1. Add tofu or tempeh for a protein boost.
2. Include other vegetables like bok choy, bell peppers, or bamboo shoots for added texture and flavor.
3. For a spicy version, add a few slices of fresh chili or a spoonful of chili sauce during the stir-frying process.

Cooking Tips & Tricks

1. Soaking the dried mushrooms and fungi is crucial for rehydrating them and enhancing their flavors.

2. Parboiling the sweet peas helps retain their vibrant color and crisp texture.

3. Stir-frying the vegetables on high heat ensures they remain crunchy.

4. Adding the cornstarch mixture at the end helps thicken the sauce, giving the dish a glossy finish.

5. Adjust the seasoning according to taste, but be mindful of the salt content in the soy sauce.

Serving Suggestions

Serve this dish hot as a main course or a side dish. It pairs well with steamed rice or noodles to make a more filling meal. Garnish with chopped spring onions or sesame seeds for an extra touch of flavor and presentation.

Cooking Techniques

The key techniques in this recipe are soaking, parboiling, stir-frying, and braising. Each step is designed to maximize the flavors and textures of the ingredients, creating a harmonious and delicious dish.

Ingredient Substitutions

1. If some of the fungi are not available, feel free to use any combination of mushrooms.

2. Shaoxing wine can be used instead of sherry for a more authentic flavor.

3. Broccoli or snap peas can replace sweet peas if desired.

Make Ahead Tips

Most of the preparation, such as soaking the dried ingredients and chopping the vegetables, can be done ahead of time. However, this dish is best cooked and served immediately to enjoy its full flavor and texture.

Presentation Ideas

Serve in a beautiful, deep dish to showcase the variety of colors and textures. Garnish with green onions or a drizzle of sesame oil for an extra touch of elegance.

Pairing Recommendations

This dish pairs beautifully with a light white wine, such as a Sauvignon Blanc or a Riesling, which complements the earthy flavors of the mushrooms without overpowering them.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a little water or stock to prevent drying out.

Nutrition Information

Calories per serving

A serving of Braised Assorted Fungus contains approximately 100-150 calories, making it a light and healthy option suitable for those managing their calorie intake.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the vegetables and the small amount of sugar used in the seasoning. The total carbohydrate content is approximately 10-15 grams per serving, making it a suitable option for those monitoring their carbohydrate intake.

Fats

The fats in this recipe come mainly from the oil used for stir-frying. However, since the amount used is minimal, the total fat content remains low, with approximately 5-7 grams per serving. Using a healthier oil option like olive oil or reducing the amount of oil can further lower the fat content.

Proteins

While this dish is not high in protein, mushrooms do provide a modest amount, with about 3-5 grams per serving. For those looking to increase the protein content, consider adding tofu or tempeh to the recipe.

Vitamins and minerals

Mushrooms and fungi are excellent sources of vitamins and minerals, including Vitamin D, selenium, potassium, and iron. This dish is also rich in antioxidants and dietary fiber, contributing to overall health and well-being.

Alergens

This recipe is free from most common allergens, including dairy, nuts, and gluten (ensure soy sauce is gluten-free if necessary). However, those with specific mushroom allergies should avoid this dish.

Summary

Braised Assorted Fungus is a nutritious and flavorful dish that is low in calories, fats, and carbohydrates while providing a good source of vitamins, minerals, and dietary fiber. It's an excellent addition to a balanced diet, particularly for those seeking healthful, plant-based options.

Summary

Braised Assorted Fungus is a testament to the richness of Chinese cuisine, offering a delightful blend of textures, flavors, and nutritional benefits. This recipe not only provides a delicious way to enjoy a variety of mushrooms and vegetables but also embodies the principles of health and harmony in food. Whether you're a long-time lover of Chinese cuisine or exploring it for the first time, this dish is sure to impress with its depth of flavor and elegant presentation.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a cold and rainy day, and I was visiting my friend Mei Ling in her cozy kitchen. Mei Ling is an expert in Chinese cuisine, and she had just finished preparing a delicious dish called Braised Assorted Fungus.

As soon as I took the first bite, I knew I had to learn how to make it myself. The flavors were so rich and complex, the textures so unique and satisfying. I begged Mei Ling to teach me her recipe, and she graciously agreed.

Mei Ling explained that the key to a good Braised Assorted Fungus dish lies in the selection of mushrooms. She showed me how to pick out the freshest and most flavorful varieties from the market - shiitake, oyster, enoki, and wood ear mushrooms. Each type had its own distinct taste and texture, and together they created a harmonious blend of flavors in the dish.

Next, Mei Ling taught me how to prepare the mushrooms. She showed me how to clean them properly, removing any dirt or debris, and how to slice them thinly for even cooking. She also demonstrated how to rehydrate the dried wood ear mushrooms, which added a chewy and slightly crunchy element to the dish.

The next step was to prepare the sauce. Mei Ling mixed together soy sauce, oyster sauce, sugar, and a dash of Chinese cooking wine to create a savory and slightly sweet base for the dish. She also added garlic, ginger, and green onions for extra flavor, as well as a pinch of cornstarch to thicken the sauce.

Once the mushrooms were cooked and the sauce was simmering, Mei Ling showed me how to braise the mushrooms until they were tender and infused with the rich flavors of the sauce. The aroma that filled her kitchen was intoxicating, and I couldn't wait to taste the finished dish.

Finally, it was time to plate the Braised Assorted Fungus. Mei Ling arranged the mushrooms artfully on a serving platter, garnishing them with a sprinkle of sesame seeds and a few fresh cilantro leaves. The colors and textures of the dish were stunning, and I couldn't believe that I had helped create something so beautiful and delicious.

As we sat down to eat, Mei Ling poured us each a cup of hot tea and we dug into the Braised Assorted Fungus with gusto. The flavors were even better than I remembered, and I savored each bite, enjoying the earthy mushrooms and savory sauce.

After the meal, Mei Ling smiled at me and said, "Now you know the secret to making a perfect Braised Assorted Fungus dish. Remember, cooking is not just about following a recipe - it's about love and passion for the ingredients and the process."

I thanked Mei Ling for her guidance and promised to practice making the dish at home. Over the years, I have continued to perfect my recipe for Braised Assorted Fungus, adding my own touch here and there to make it truly my own. It has become a staple in my culinary repertoire, and every time I make it, I think fondly of Mei Ling and the day she shared her recipe with me.

So now, whenever I cook Braised Assorted Fungus, I am transported back to that rainy day in Mei Ling's kitchen, surrounded by the comforting aromas of garlic and ginger, the sizzle of mushrooms in the pan, and the warm camaraderie of a shared meal with a dear friend. Cooking is a way of connecting with others, of sharing stories and traditions, and of creating something beautiful and delicious to nourish both body and soul. And for that, I am eternally grateful.