Brown Stewed Oyster Mushrooms

Buttery, meaty mushrooms simultaneously savory with dark sweetness and herbaceous bell pepper.

Brown Stewed Oyster Mushrooms

Serves 4 - 5

With Christmas over and the new year here, there are always lots of resolutions surrounding lifestyle changes. These brown stewed oyster mushrooms will come in handy to check the boxes for those looking to eat less meat and more vegetables. While I didn’t add any here, adding cooked butterbeans or chickpeas as the mushrooms simmer will add some protein helping to bulk out this meal even more.

*Note: use the greater or lesser amounts depending on how much gravy/sauce you want. I used 400ml (2 c).

“Recipe Tips:

*1. Use the greater or lesser amounts depending on how much gravy/sauce you want. I used 400ml (2 c).”

Ingredients

30ml (2 T) vegetable oil

785g (9 large) king oyster mushrooms, stems cut into 2.5cm (1 in) thick rounds, scored on 1 side, caps cut into quarters 

Braise

20g (4 t) dark brown sugar

15ml (1 T) vegetable oil

420g (2 medium) carrots, ¼ in slices

400g (1 large) onion, ¼ in slices with the grain

300g (1 large) green bell pepper, medium dice

60g (2 – 3) scallions, sliced

2g (0.50 t) kosher salt

2 bay leaves

40g (2 T) ketchup

10g (2 t) ginger, minced

6 garlic cloves, minced

2 cheongyang or serrano chilis, minced

30ml (2 T) soy sauce

15g (1 T) mushroom bullion

3g (1 t) adobo

2g (1 t) smoked paprika

1g (0.50 t) ground allspice

0.75 t dried thyme

1 star anise

*300 - 400ml (1.5 – 2 c) water

Method

1.      Heat a pot over medium-high heat.

• Add the 2 T vegetable oil and heat for 1 minute.

• Working in batches as necessary brown the mushroom stems for 2 minutes on each side or until well browned.

If necessary, cook the mushrooms 45 – 60 seconds longer or until well browned.

• Remove the cooked stem pieces to a bowl and repeat with the mushroom caps, browning for 2 minutes on each side and removing to the bowl.

• Reduce the heat to medium-low / low.

• Add the remaining vegetable oil and the brown sugar and cook stirring constantly for 2 – 3 minutes or until darkened but not burned.

Be very careful as you are dealing with hot oil and sugar.

As it cooks the oil and sugar will look separate. The sugar will melt fully before expanding as an indicator that it is heating properly it will also smoke some but it should not get to the point of billowing smoke.

• Increase the heat to medium-high and add the vegetables, salt and bay.

• Cook stirring constantly for 5 minutes.

• Add the ketchup, ginger, garlic and chili.

• Cook stirring occasionally for 5 minutes longer or until the ketchup begins to brown.

• Deglaze with the soy sauce scraping the fond from the bottom of the pot.

• Add the mushrooms remaining seasonings, spices and water.

• Bring to a boil and reduce to a simmer.

• Simmer for 30 minutes covered.

• Taste and adjust seasoning as desired.

2.      Serve over rice.