Flavorful Braised Shiitake & Lotus Root (Vegetarian)

Braised shiitake mushrooms with lotus root is a simple yet appealing vegetarian dish with a unique flavor. Let’s learn how to prepare this dish with the recipe below!

Preparing braised shiitake mushrooms and lotus root

Ingredients Needed

To make braised shiitake mushrooms with lotus root for 4 servings, you will need the following ingredients:

• Lotus root: 500g
• Dried shiitake mushrooms: 50g
• Carrot: 1 medium
• Leeks: 2 stalks
• Soy sauce: 3 tbsp
• Vegetarian oyster sauce: 2 tbsp
• Sugar: 1 tsp
• Caramel sauce: 2 tbsp
• Cooking oil: 3 tbsp
• Seasonings: Salt, MSG

Steps

Prepare the Ingredients

Peel the lotus root, slice it into rounds about 0.5cm (¼ inch) thick. Immediately soak the slices in water mixed with a little vinegar or lemon juice for 10 minutes to prevent browning.

Soak the dried shiitake mushrooms in warm water until softened. Rinse them thoroughly and drain well. Peel the carrot. You can cut it into decorative flower shapes or simply slice it thinly, as desired. Finely chop the leeks.

Marinate

In a bowl, combine the lotus root slices and shiitake mushrooms with soy sauce, vegetarian oyster sauce, sugar, caramel sauce, ½ tsp salt, and ½ tsp MSG (if using). Mix well and let marinate for 15 minutes to absorb the flavors.

Braise the Dish

Heat 2 tbsp of cooking oil in a pot or wok over medium heat. Add the chopped leeks and sauté until fragrant.

Add the marinated lotus root and shiitake mushrooms to the pot. Stir-fry for about 5 minutes until they start to sear slightly.

Pour 500ml of water into the pot. Bring it to a boil, then reduce the heat to low. Cover and simmer gently for 30-35 minutes, or until the liquid has reduced to a thick sauce and the ingredients are tender and well-infused with flavor.

Finally, stir in the remaining 1 tbsp of cooking oil to give the dish a nice sheen.

Finished Dish

The finished braised shiitake mushrooms and lotus root has an appealing color and the distinctive aroma of mushrooms blended with the savory, slightly nutty flavor of the lotus root. This dish is delicious served with steamed white rice.

Finished dish of braised shiitake mushrooms and lotus root served in a bowl

Tips for Selecting and Preparing Lotus Root

• Choose young lotus roots with a natural light-yellowish color and short, evenly sized segments.
• Avoid overly large lotus roots or those with dark blemishes or bruises.
• After peeling, soak the lotus root in water mixed with lemon juice or vinegar to maintain its white color and prevent oxidation (browning).
• You can also soak lotus root in rice water (water used to rinse rice) to help remove impurities and any stickiness.

Hopefully, with this detailed guide, you now know how to make delicious and nutritious braised shiitake mushrooms with lotus root. Give it a try and treat your family to this appealing dish!