Delicious and Nutritious Ginger-Braised Shiitake Mushrooms Recipe

Ginger-braised shiitake mushrooms are a beloved dish in Vietnamese family meals, cherished for their rich flavor and high nutritional value. Discover how to prepare this dish at home with a perfect recipe from “Sổ Tay Món Ăn”!

Ingredients Needed

To make ginger-braised shiitake mushrooms, you will need the following ingredients:

• Shiitake mushrooms: 300g (fresh or dried)
• Fresh ginger: 50g
• Soy sauce: 3 tablespoons
• Sugar: 2 tablespoons
• Cooking oil: 2 tablespoons
• Scallions, fresh chili (optional)
• Seasonings: Salt, pepper, MSG (optional)

Ingredients for ginger-braised shiitake mushrooms

Preparing Shiitake Mushrooms

For Fresh Mushrooms:

• Rinse the mushrooms gently under running water and remove the stems.
• Slice into bite-sized pieces. If the mushrooms are large, score the caps in a floral pattern to enhance their appearance and help them absorb the flavors better.

For Dried Mushrooms:

• Soak the mushrooms in warm water for about 20-30 minutes until softened.
• Rinse, remove the stems, and gently squeeze out excess water.
• Note: Save the mushroom soaking water to use when braising for a richer flavor.

Detailed Instructions for Braising Shiitake Mushrooms with Ginger

1. Marinate the mushrooms:

   • Place the mushrooms in a bowl, add 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, a pinch of salt, pepper, and MSG (if desired).
   • Mix well and marinate for 15-20 minutes to allow the mushrooms to absorb the flavors.

2. Prepare the ginger:

   • Peel the ginger, rinse, and slice thinly or into small strips according to your preference.

3. Sauté the ginger:

   • Heat the cooking oil in a pot, add the ginger, and sauté until fragrant and golden.

4. Braise the mushrooms:

   • Add the marinated mushrooms to the pot and sauté with the ginger until the mushrooms are firm.
   • Add the mushroom soaking water (if available), 1 tablespoon of soy sauce, 1.5 tablespoons of sugar, and a little water (if needed).

5. Finish the dish:

   • Bring to a boil, then reduce to a simmer and cook until the sauce thickens.
   • Taste and adjust the seasoning to your liking, add scallions and fresh chili if desired, stir gently, and turn off the heat.

Braising shiitake mushrooms with ginger

Expert Tips:

• Sauté minced shallots before adding ginger to enhance the flavor.
• Braise the mushrooms over low heat to ensure even flavor absorption without burning.
• Add chili powder or fresh chili if you prefer a spicier dish.

“Shiitake mushrooms are rich in nutrients, and when combined with ginger, they not only taste great but also support the immune system and digestion.” – Dr. Nguyen Thi Lan, nutrition expert.

Enjoying Ginger-Braised Shiitake Mushrooms

Ginger-braised shiitake mushrooms have a rich, savory flavor with the aromatic warmth of ginger, making them perfect to enjoy with steamed rice on chilly days. You can also pair this dish with noodles or bread for a delicious meal.

Enjoying ginger-braised shiitake mushrooms

Storing Ginger-Braised Shiitake Mushrooms

• After cooking, let the dish cool and store it in an airtight container.
• The dish can be refrigerated for 2-3 days. Reheat before serving to preserve the flavor.

Conclusion

With the detailed and easy-to-follow recipe above, we hope you will successfully prepare delicious and nutritious ginger-braised shiitake mushrooms. Try this dish and share it with your family and friends!

FAQ (Frequently Asked Questions)

• How long can ginger-braised shiitake mushrooms be stored?
  They can be refrigerated for 2-3 days.
• What are the benefits of ginger-braised shiitake mushrooms?
  The dish is rich in nutrients, supporting the immune system and digestion.
• Can ginger-braised shiitake mushrooms be eaten by vegetarians?
  Yes, it is perfectly suitable for vegetarians.
• Should I use fresh or dried shiitake mushrooms?
  Dried mushrooms have a richer flavor, but fresh mushrooms are easier to prepare and lighter.
• How can I prevent the mushrooms from becoming tough?
  Do not braise them for too long; cook just until they are tender and have absorbed the flavors.