Braised Shiitake Mushrooms are traditionally served at all Chinese celebrations. You will find these delicate mushrooms in just about any household during a Chinese holiday or important family function. It is many households tradition to serve the expensive braised shiitake mushrooms to close family members while having a different pot of average mushrooms for neighbors and unexpected quests. This tradition is one that I think we could all learn from. Although, Americans typically want to impress the people we don't know and leave the scraps to the ones who already love us!
Shiitake Mushrooms are high in vitamin B and vitamin D. In America Shiitake mushrooms are often used as a meat alternative and served on sandwiches, burgers and in pasta dishes.
In this recipe we are sticking to traditional flavors you would find at many Chinese celebrations and enhancing it with our southern charm. We hope you love using our Bluegrass Soy Sauce, Bourbon Smoked Sugar, and Bourbon Smoked Sesame Seeds in this delicious rendition of Soy Braised Shiitake Mushrooms.
Soy Braised Shiitake Mushrooms (Fukume’-ni)
Serves 4, as a side dish
20 dried shiitake mushrooms
3 tablespoons vegetable oil
2 tablespoons Bluegrass Soy Sauce
1½ tablespoons Bourbon Smoked Sugar
1 tablespoon toasted sesame oil
1 teaspoon Bourbon Smoked Sesame Seeds
Method
- Place dried mushrooms in a large bowl and cover with water. Place a plate on top to keep them submerged. *Leave to soak overnight.
- The next day, pour off ½ cup of the soaking liquid and add the soy sauce and smoked sugar. Stir to combine. Drain the mushrooms through a sieve. Remove and discard the shiitake stalks.
- Heat a large frying pan or wok over high heat and add the oil. Add the drained shiitakes and stir-fry for 5 minutes, stirring constantly. Pour the soaking liquid and soy mixture over the mushrooms. Turn heat down to low. Cook until there is almost no moisture left, stirring frequently. Add the sesame oil and remove from heat.
- Leave until cool enough to handle. Slice and arrange on a serving plate. Garnish with bourbon smoked sesame seeds and serve.
