What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6974865 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Sumptuous Succulent Mushrooms

Vegetables, also Vegetarian Foods

Sumptuous Succulent Mushrooms
18 dry shiitake mushrooms
dash of salt
1 teaspoon sugar
2 Tablespoons Chinese wine or dry sherry
1 Tablespoon oyster sauce (optional)
2 Tablespoons yam flour, cornstarch, or other thickener
1. Soak shiitake mushrooms in two cups warm water for thirty minutes. Remove them from the liquid, strain the liquid though a fine strainer, and set it aside.
2. Cut stems away from mushroom caps and discard.
3. Bring large portion of mushroom liquid to the boil then add salt, and sugar, reduce the heat and let simmer for a minute or two, then add wine (and oyster sauce) and the mushrooms and simmer for twenty minutes.
4. Mix flour or cornstarch with set aside liquid, end bring mushrooms back to the boil before adding it. Allow to boil for two minutes, then remove from heat and allow mushrooms to cool in the liquid. Serve warm or at room temperature.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720