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Recipe: Asian Mushrooms With Asparagus
Similar Categories: Asian, Mushrooms, Asparagus
Serving Size : 4
2 pieces dried white fungus
2 tablespoons dried small black fungus or 2 pieces dried large
black fungus
12 dried shiitake mushrooms
8 ounces fresh button mushrooms or oyster mushrooms
2 tablespoons peanut oil or light olive oil
2 cloves garlic -- finely chopped
2 teaspoons grated fresh ginger
3 tablespoons Japanese soy sauce
1 teaspoon sugar
2 ounces butter
8 ounces fresh green asparagus -- cut in bite-size lengths
1 teaspoon cornstarch -- optional
Soak the dried fungus and mushrooms in separate bowls of hot water for 20-30
minutes, depending on the thickness of the mushrooms. The thick,
top-quality mushrooms require longer soaking than those with thin caps.
Squeeze out and save mushroom soaking water, trim off stems, and cut caps
into halves or quarters. Rinse fungus and cut into bite-size pieces,
discarding any tough, gritty bits. Thickly slice or halve the button
mushrooms or oyster mushrooms.
Heat a wok, add oil, and swirl to coat surface. Fry the shiitake mushrooms
for a few minutes, then add garlic and ginger, stir-frying until golden.
Add 2 cups of the mushroom soaking liquid mixed with soy sauce and sugar,
cover and simmer for 20 minutes. Add all remaining fungus and fresh
mushrooms, stir well, cover, and simmer for 10 minutes. Stir in butter.
Add asparagus and toss over high heat. If liquid has reduced, add 1/2 cup
hot water or mushroom water, cover, and cook for 2 minutes or until
asparagus is just tender. If liked [sic], thicken sauce by stirring in 1
teaspoon cornstarch mixed with a tablespoon of cold water until it boils and
becomes clear. Serve at once.
Serves 4-6.
2 pieces dried white fungus
2 tablespoons dried small black fungus or 2 pieces dried large
black fungus
12 dried shiitake mushrooms
8 ounces fresh button mushrooms or oyster mushrooms
2 tablespoons peanut oil or light olive oil
2 cloves garlic -- finely chopped
2 teaspoons grated fresh ginger
3 tablespoons Japanese soy sauce
1 teaspoon sugar
2 ounces butter
8 ounces fresh green asparagus -- cut in bite-size lengths
1 teaspoon cornstarch -- optional
Soak the dried fungus and mushrooms in separate bowls of hot water for 20-30
minutes, depending on the thickness of the mushrooms. The thick,
top-quality mushrooms require longer soaking than those with thin caps.
Squeeze out and save mushroom soaking water, trim off stems, and cut caps
into halves or quarters. Rinse fungus and cut into bite-size pieces,
discarding any tough, gritty bits. Thickly slice or halve the button
mushrooms or oyster mushrooms.
Heat a wok, add oil, and swirl to coat surface. Fry the shiitake mushrooms
for a few minutes, then add garlic and ginger, stir-frying until golden.
Add 2 cups of the mushroom soaking liquid mixed with soy sauce and sugar,
cover and simmer for 20 minutes. Add all remaining fungus and fresh
mushrooms, stir well, cover, and simmer for 10 minutes. Stir in butter.
Add asparagus and toss over high heat. If liquid has reduced, add 1/2 cup
hot water or mushroom water, cover, and cook for 2 minutes or until
asparagus is just tender. If liked [sic], thicken sauce by stirring in 1
teaspoon cornstarch mixed with a tablespoon of cold water until it boils and
becomes clear. Serve at once.
Serves 4-6.
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