Monday, September 1, 2014

Stewed mushrooms

Soak mushrooms in cold water - takes about 4-5 hours.  once it's softened
up enough to cut off the stalks, rinse and cut stalks, put into a saucepan
with about one star anise broken up with about 1-2 cups of water.  bring to
boil and simmer for about 30-45minutes - check to make sure the water
doesn't all evaporate off.  Rinse mushrooms until water is clear.

mince up finely a few slices of fresh root ginger and 2 garlic cloves.
heat up a saucepan, add oil (about 3 tablespoons - i'm guessing cos i don't
measure it, enough to easily cover the bottom of a small saucepan.  add
ginger and garlic, stir around a bit, then add mushrooms (if big, cut them
in half).  Add the water from the other saucepan which had the star anise
and stalks in it - discard the star anise and stalks.  break up another
star anise and throw that in. bring to boil then turn down and simmer for
about 45mins -1 hour.  add a little of the mushroom vegetarian (mock oyster
sauce if you have it) and a splash of dark soya sauce.  There shouldn't be
too much water left a this point, enough to thicken and make a gravy.
 (remember to remove the star anise before you thicken it).  in a separate
little dish mix up about a teaspoon of cornstarch, with 1/2 teaspoon of
sugar, a bit of sesame oil and a shake of white ground pepper and enough
water so it is pourable.   Add a little of this mixture to the mushrooms
while it's simmering and stir, add enough of the cornstarch mixture until
the gravy is the consistency you want.

you can serve this up as it is or on a bed of lettuce which has been
quickly stir fried.