Braised Shiitakes: Sprouting with Flavor

Growing up in a vegetarian household, mushrooms were part of our staples. They are great flavor booster as well as great substitute for meat. One of our favorite mushrooms is shiitake because it is very aromatic and velvety. You would often find braised mushrooms in Chinese festive celebrations but in our home, it was a common dish. When Mom braised shiitake, the fragrant would envelope our home. Mmmm…delicious memories. So for Meatless Monday, I cooked the exact dish – Mom’s braised shiitake mushrooms with oyster sauce. Simple, Quick, and Delicious!


  • 1 pound fresh shiitake mushrooms, destemmed, gently cleaned
  • 1 knob ginger, skin removed, thinly sliced, julienned
  • 30 ml oyster sauce
  • 160 ml of chicken stock or water

  1. In a medium sized mixing bowl, add 2 tablespoons of oyster sauce and chicken stock or water. Whisk the content until well blend. Set aside.
  2.  Place a wok or medium skillet over medium heat and bring the temperature of the skillet up to where you can feel the warmth.
  3. Add 2 tablespoons of cooking oil, julienned ginger to the skillet and stir the ginger to cook for a minute and you can smell the aroma.
  4. Add all the mushrooms to the same skillet Stir the content constantly for several minutes so mushrooms do not get stuck to the skillet.
  5. Add the oyster sauce mixture into the skillet.
  6. Increase the heat to high and when the liquid starts to bubble, reduce the heat to medium-low.
  7. Put a lid over the skillet and let it braise for about 20 to 25 minutes.
Serve it with rice and steamed or stir-fried vegetables.



12 comments on “Braised Shiitakes: Sprouting with Flavor

    • Hi Leslie. Aren’t they good?…and good-for-you food too! With this recipe, you don’t have to cook the mushrooms too long if using fresh mushrooms. If you give it a try, let me know how it turns out for you. 🙂

    • Thank you! 🙂 I personally think fresh shiitake taste much better. More plump and velvety. But yes, you can use re-hydrated shiitake instead. Don’t throw away the water that soaks mushrooms, use it as part of the liquid. Just be careful not to pour the little sediments from the bottom into your cooking too!

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