Instant Pot Braised Chinese Mushrooms (Easy) 髮菜炆冬菇食譜

Name: INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: Dried Chinese Mushroom 冬菇 12隻; Bok Choy 白菜 適量; 1 tbsp Rock Sugar 冰糖; 3 tbsp Oyster Sauce 蠔油 (sub for Vegetarian Oyster Sauce for Vegan option); 1 tbsp Light Soy Sauce 生抽; 1 tsp Sesame Oil 麻油 少許; 2 tsp Corn Starch 生粉 適量; 50 g Black Moss 髮菜; 1 C Soaked Mushroom Water 冬菇水 適量; 3 slicesGinger 薑 適量; 4 cloves Garlic 4粒; 3 tbsp Vegetable Oil 油 少許

Jan 27, 2021 · 62 Comments

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In preparation for the upcoming Chinese Lunar New Year, I made this festive recipe Instant Pot Braised Chinese Mushroom 髮菜炆冬菇食譜. It takes just 20 minutes in the pressure cooker. Serve this on tops of your favourite seasonal green Chinese vegetables like Shanghai Bok Choy, Lettuce or Choy Sum.

Jump to:

Cooking Chinese Mushrooms During Chinese Lunar New Year
How To Prepare Dried Chinese Mushrooms
What to Do With The Leftover Soaked Mushroom Liquid
How To Braised Dried Chinese Mushrooms
> Recipe
INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜
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Cooking Chinese Mushrooms During Chinese Lunar New Year

Dried Chinese Mushrooms are excellent choices for main dishes during the Chinese Lunar New Year. Shiitake Mushrooms has an intense umami profile that is savoury and woody.

This vegetable dish comes together effortlessly. The radiant colours plays are auspicious to Chinese culture. Braised Chinese mushroom 蠔油燜冬菇 is a traditional Chinese cuisine that can be served during banquets and also serves as the everyday dish at home. They enhances the flavour of soups, stir-fries, dumplings and other braised dishes.

How To Prepare Dried Chinese Mushrooms

Shiitake mushrooms need rehydrating to become plump and remove dirt particles.
Rinse and wash the dried Chinese mushrooms with cold water
Place the dried mushrooms in a bowl with cold or room temperature water and cover with saran plastic wrap or a small plate.
Soak the Chinese dried mushrooms overnight for best results. If you are in a hurry, soak at least for 30 minutes. Depending on the mushroom caps' thickness, a quick soak may not be enough to fully resuscitate it.
After soaking the dried mushrooms, reserve the soaking mushroom liquid for later.
Remove mushroom stems, reserve for later use in cooking. It is full of flavour and great to enhance the flavours of your dish.

It is not ideal for soaking the dried mushrooms in hot water because hot water will affect the mushroom's flavour. Using hot water will not speed up the process either. It is best to use cold water or room temperature water to help the mushroom retain all the flavour.

What to Do With The Leftover Soaked Mushroom Liquid

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The liquid from soaking the dried mushrooms can be used to enhance the flavours of soup, braised dishes, etc.

It is essential to filter the liquid thru a fine mesh sift or cheesecloth. I recommend using both. Wrap the fine mesh sift with a piece of cheesecloth and then filter the mushroom water thru.

How To Braised Dried Chinese Mushrooms

There are many ways to cook Chinese Dried Shiitake Mushrooms. The braising method is straightforward retains its natural flavours.

This dish is traditionally simmered in a wok. I am going to show you how to braise Chinese mushrooms in an Instant Pot.

Wash and rinse Dried Chinese Mushrooms
Soak dried Chinese mushrooms overnight
After soaking the mushrooms, remove from water. Do not discard water.
Drain soaked mushroom water thru a cheese cloth to remove impurities. Reserve soaked mushroom water for later.
Stir fry ginger and garlic in Instant Pot (saute mode) for a few minutes.
Add previously soaked Chinese Mushrooms, 1 cup mushroom water, sesame oil, oyster sauce, light soy sauce, and rock sugar.
Close lid and set to 20 minutes at high pressure and naturally release the pressure.

While waiting for the mushrooms;

Place the black moss in a bowl, fill it with water and add a drizzle of oil to remove impurities.
Rinse abs discard water.
Boil some water in a pot, add in the black moss to quick blanch. Remove and reserve for later.
Boil some water in a pot. Then, add salt and vegetable oil into the water.
Blanch bok choy, then quickly remove. (Remember don't over cook.)

After the mushrooms have finished cooking in the Instant Pot, set to sauté mode.

Add in a slurry of corn starch to thicken the sauce.
Place previously cooked black moss with the mushrooms (adding small sections at a time). Mix well.
Scoop the mushrooms and black moss onto the plate of veggies.
Serve and enjoy!

Another great appetizer for Chinese Lunar New Year is this refreshing cold appetizer: Hokkigai Arctic Surf Clams with Ginger and Scallion Cold Appetizer 薑蔥北極貝冷盤 with a Spicy Soy Dipping Sauce 辣椒豉油 ! It is beautiful, celebratory vibrant and easy to make. And if you have extra shiitake mushrooms leftovers, you can make this delicious super-sticky shiitake mushrooms rice bowl.

I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.

> Recipe

INSTANT POT BRAISED CHINESE MUSHROOM 髮菜炆冬菇食譜

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5 from 32 reviews

Author: Nancy
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
Yield: 4 servings 1x
Category: main dishes, entree
Method: Instant Pot
Cuisine: Chinese
Diet: Vegan

Ingredients

Scale

Dried Chinese Mushroom 冬菇 12隻
Bok Choy 白菜適量
1 tablespoon Rock Sugar 冰糖
3 tablespoon Oyster Sauce 蠔油 (sub for Vegetarian Oyster Sauce for Vegan option)
1 tablespoon Light Soy Sauce 生抽
1 teaspoon Sesame Oil 麻油少許
2 teaspoon Corn Starch 生粉適量
50 g Black Moss 髮菜
1 C Soaked Mushroom Water 冬菇水適量
3 slicesGinger 薑適量
4 cloves Garlic 4粒
3 tbsp Vegetable Oil 油少許

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Instructions

Wash and rinse Dried Chinese Mushrooms
Soak dried Chinese mushrooms overnight
After soaking the mushrooms, remove from water. Do not discard water.
Drain soaked mushroom water thru a cheese cloth to remove impurities. Reserve soaked mushroom water for later.
Stir fry ginger and garlic in Instant Pot (saute mode) for a few minutes.
Add previously soaked Chinese Mushrooms, 1 cup mushroom water, oyster sauce, sesame oil, light soy sauce, rock sugar.
Close lid and set to 20 minutes at high pressure and naturally release the pressure.

While waiting for the mushrooms;

Place the black moss in a bowl, fill it with water and add a drizzle of oil to remove impurities.
Rinse abs discard water.
Boil some water in a pot, add in the black moss to quick blanch. Remove and reserve for later.
Boil some water in a pot. Then, add salt and vegetable oil into the water.
Blanch Bok Choy, then quickly remove and plate. (Remember don't over cook.)

After the mushrooms have finished cooking in the Instant Pot, set to sauté mode.

Add in a slurry of corn starch to thicken the sauce.
Place previously cooked black moss with the mushrooms (adding small sections at a time). Mix well.
Scoop the mushrooms and black moss onto the plate of veggies.
Serve and enjoy!

Notes

Black Moss can be purchased at most Chinese herbal stores.

Nutrition

Serving Size:
Calories: 202
Sugar: 6.5 g
Sodium: 248.2 mg
Fat: 12.2 g
Carbohydrates: 22.1 g
Protein: 4.5 g
Cholesterol: 0 mg

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