Braised shiitake mushrooms with broccoli is easily one of my favourite mushroom dish. Very tasty and healthy, these braised shiitake mushrooms have a rich, smoky flavor and they are high in vitamins and minerals like copper, selenium, zinc, manganese, choline, vitamin B6, B3, D and many more.
When buying dried shiitake mushrooms, get the thicker flower shiitake mushrooms for this dish. They are more suitable for braising compared to the thinner variety that are often used in stir-fries. These mushrooms are meaty and appear to have ‘cracks’ on their caps. These little crevices give the mushrooms a better texture and mouth-feel when you bite onto them.
Soak the dried shiitake mushrooms before cooking. Retain the soaking water for braising as it will enhance the flavor of the braising liquid.
For this braised shiitake mushrooms with broccoli recipe, I added some dried scallops for extra texture and flavor. Sometimes I’ll add black moss but my children do not enjoy eating it so I decided to cook with dried scallops this time.
Dried scallops, as with other dried foods, have very concentrated flavors and they give considerable depth to any dishes that you add them in. I love their natural sweetness and oceany taste. They’re expensive so I save them for dishes such as this and also in some of my favourite soups.
To soften dried scallops, soak them in hot water till they are soft enough for you to shred them into little pieces. Be sure to retain the soaking water as it is very flavorful and you can use it as part of the braised mushrooms.
Besides dried scallops, this braised mushroom dish is also very tasty paired with other ingredients like abalone, sea cucumber, black moss, dried/fresh scallops and dried oysters among others.
The aroma from the mushrooms braising in the pot is simply wonderful. They smell very woody, earthy and appetizing. Don’t go overboard with the seasonings or it will be too salty. Taste the sauce and adjust the seasonings towards the end.
Braise the mushrooms until the sauce has reduced to about a quarter. Usually, it will take about 1 hour or so depending on the amount of mushrooms and water used to cook. This dish keeps well in the refrigerator and you can use any excess braising liquid for other dishes like noodles, etc.
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Braised Shiitake Mushrooms Recipe
A tasty and healthy dish of braised shiitake mushrooms with broccoli.
Author: Yvonne Oh
Recipe type: Vegetables
Serves: 6
Ingredients
- 2 heads of broccoli - washed and cut into florets
- 20 dried Chinese mushrooms (soaked till softened and retain soaking water)
- 4 cloves of garlic - skin removed and chopped
- 5 dried scallops (soaked overnight and retain soaking water)
- 3 tbsp cooking oil
- Marinate (for mushrooms):
- 1 tbsp light soy sauce
- ½ tsp salt
- 1 tbsp cornflour
- Seasonings for braising:
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- ½ tsp salt - or to taste
- 1 cube of rock sugar - or to taste
Instructions
- To prepare mushrooms, cut off the stems and squeeze out some of the water. Mix the mushrooms with the marinade ingredients and set aside for about 15-20 minutes.
- Heat up oil in a medium sized pot. Stir-fry the chopped garlic till fragrant. No need to brown. Then add in the dried scallops and continue to stir fry for awhile.
- Add in mushrooms and stir-fry for 1-2 minutes. Pour in the oyster sauce and light soy sauce and continue to stir-fry. Pour in reserved mushroom water and dried scallop water. Mix everything well and bring to a boil.
- Once boiling, lower heat and simmer for about 45 minutes to an hour until the mushrooms are soft and the sauce reduced considerably (about ¼).
- While braising the mushrooms, prepare to blanch the broccoli in boiling water. Add 1 tsp of cooking oil and 1 tsp of salt into the water. Blanch broccoli for about 1-2 minutes. Remove with a slotted spoon and arrange on a serving plate to form an outer circle.
- Taste the mushrooms and sauce before you turn off the gas. Adjust the seasonings if necessary. When ready to serve, arrange the mushrooms in the center of the serving plate and pour some of the gravy over the mushrooms. Serve hot.
Cooking Notes
1. Check on the mushrooms during the braising process to ensure that there is sufficient sauce.
2. You can also use abalones, sea cucumbers or dried oysters in place of dried scallops.
3. Broccoli may be replaced with other vegetables (lettuce, bok choy, etc)
Adjust amount of mushrooms according to the number of people eating.
FAQs
Proper Rehydration is Key: Always soak dried shiitake mushrooms overnight in room temperature water for the best results. This ensures they fully rehydrate and develop a plump, juicy texture. Water Ratio for Soaking: Use about 1 cup of water for every 4 medium or 3 large shiitake caps.
Why don't you leave stems on shiitake mushrooms? ›
Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. The stems cut from about 32 ounces of mushrooms can make about one to two cups of mushroom broth.
How do I get the most out of my shiitake mushrooms? ›
Rehydrating dried Shiitake at a low temperature will enhance their natural sweetness, and maximize the characteristics that give them their umami taste. Guanylate – the compound found in dried Shiitake that gives them their umami taste – also serves to enhance the umami of other ingredients.
Why are my shiitake mushrooms tough? ›
Whether you brush off the dirt with a damp towel or run them under cool water is up to you—the real issue is whether they've been sufficiently dried before they're prepared. Cooking damp mushrooms causes them to steam as the water evaporates. Steaming is what imparts a rubbery, chewy-in-the-bad-way texture.
What happens if you don't wash shiitake mushrooms? ›
Don't Bother Cleaning Most Mushrooms
Any dreck on them is just growing medium, and is OK to eat. If you must clean them, be sure to brush—not wash—cultivated mushrooms with exposed gills with a pastry brush or paper towel.
How long do shiitake mushrooms take to cook? ›
Never eat shiitake mushrooms raw. Cook shiitakes for at least 5-7 minutes until they are tender and lightly browned. Mushrooms must reach an internal cooking temperature of 266-293 degrees Fahrenheit. To make sure shiitakes are fully cooked, insert a candy thermometer into the meaty center of the mushroom.
What happens if you eat too many shiitake mushrooms? ›
Shiitake Mushrooms May Cause Digestive Problems
Like most other food substances, consuming too many Shiitake mushrooms in a single sitting can make it difficult for your body to handle, potentially causing the following symptoms: Stomach cramps. Bloating. Nausea and vomiting.
What are the side effects of shiitake mushrooms? ›
It can cause stomach discomfort, blood abnormalities, and skin swelling. It might also make the skin more sensitive to the sun and can cause allergic skin reactions and breathing problems in some people.
Can you overcook shiitake mushrooms? ›
Shiitake mushrooms have a meaty texture that can quickly turn rubbery if overcooked.
Why are shiitake mushrooms expensive? ›
Respondents mentioned the long hours and dedi- cation necessary to produce and market shiitake mushrooms. They considered shiitake mushroom production labor intensive.
Guanylate, an Umami component unique to dried Shiitake, gives a bitter taste if its concentration is too high. You can simply dilute it to solve the problem. More information about natural Umami.
How to make shiitake less chewy? ›
Some call for pouring hot water over the mushrooms, but that hurried soak results in weirdly chewy-hard mushrooms that look ok but are difficult to eat. For deep flavor, the most aroma, and super luxurious texture, rehydrate dried shiitakes in water for at least 6 hours (I've let them soak for up to 24 hours).
Why can't you eat shiitake mushrooms raw? ›
Shiitake Dermatitis is a skin eruption that resembles whiplash marks and occurs after consumption of raw shiitake mushrooms. It is caused by a toxic reaction to lentinan, a thermolabil polysaccharide which decomposes upon heating. We report the second case of this dermatitis in Brazil.
How do you cook mushrooms so they don't get rubbery? ›
When this kind of thing happens, don't panic! Panic is the enemy. Instead of tossing the mushrooms straight in the pot, cook them in a little skillet alongside before you add them. This will help release their moisture, concentrate their natural sugars right in the pot, and lend big flavor to the whole dish.
How long should you soak shiitake mushrooms? ›
Some call for pouring hot water over the mushrooms, but that hurried soak results in weirdly chewy-hard mushrooms that look ok but are difficult to eat. For deep flavor, the most aroma, and super luxurious texture, rehydrate dried shiitakes in water for at least 6 hours (I've let them soak for up to 24 hours).
Why do you soak shiitake mushrooms? ›
For this reason, the amount of Guanylate is maximized when the dried Shiitake is soaked in water at a low temperature of 10℃ or lower in a refrigerator overnight to produce a large amount of Guanylate. The Umami taste is maximized when the rehydrating water temperature is close to 0℃.
Are you supposed to eat the stems of shiitake mushrooms? ›
Is shiitake mushroom stems edible? Yes, shiitake stems are technically edible. However, they have a fibrous and woody texture, making them less than ideal for recipes. Instead, I recommend using them while making meat-based or vegetable stock.
How long to soak shiitake mushrooms in hot water? ›
If you're in a hurry, you could pour boiling water over the mushrooms and soak them for 20 minutes. However, they retain their flavor best with a long soak in cold water. First, rinse the mushrooms under cold water and rub off any grit.
