I made this Braised Mushrooms with Broccoli for my friends recently and they absolutely loved it. This dish is warm, comforting, familiar and delicious. The sauce is fragrant, savoury, sweet with lovely natural umami flavours coming from the mushrooms, garlic and dried scallops.
What Mushrooms can I use?
You can use any dried mushrooms, such as Shitake Mushrooms or Flower Mushroom.
Can I Substitute the Ingredients?
If you don’t have dried scallops, add some oyster sauce or abalone sauce to season the dish.
Chef’s Tips
Soak mushrooms thoroughly
Soak your dried mushrooms long enough so they become plump and soft. This gives them a juicy, meaty texture that absorbs all the delicious braising sauce.
Use the soaking liquid for extra flavor
Don’t throw away the scallop soaking water! It adds natural umami and depth to your braising sauce. Just be careful not to pour in any sediment that settles at the bottom.
Pat Dry the Scallops
After soaking, pat the scallops dry thoroughly to prevent oil from splattering during cooking.
Braise the Mushrooms for at Least 40 Minutes
The longer you braise the mushrooms, the deeper and more flavorful they become. Aim for at least 40 minutes for the best taste.
What to serve with?
Serve with a warm bowl of rice.
Braised Mushrooms with Broccoli
Ingredients
- 18 medium size dried mushrooms 18个中等大小的干蘑菇
- 15-20 grams dried scallops 15-20克干贝
- 5 cloves garlic roughly chopped 5瓣大蒜，切大块
- 2 slices of ginger 2片生姜
- 6 shallots，roughly chopped 6 个红葱头，切大块
- 350 grams broccoli 350克西兰花
Seasoning:
- 1 tablespoon light soy sauce 1汤匙生抽
- 1 teaspoon sugar 1茶匙糖
- 1 tablespoon Shaoxing wine 1汤匙绍兴酒
- Water from the soaked dried abalone 泡干鲍鱼的水
- 600 ml chicken stock 600 毫升鸡汤
- A few drops of sesame seed oil 几滴芝麻油
- Cornstarch slurry 玉米淀粉浆
Instructions
Prepare the dried mushrooms
- Rinse the dried mushrooms thoroughly to remove any dirt.
- Soak them in water for 4–6 hours until soft and spongy.
- Once softened, squeeze out as much water as possible and remove the stems.
- Set aside.
- Tip: Dried mushrooms are essential for this dish as they give it a deep, umami flavor. Fresh mushrooms won’t provide the same taste.
Prepare the dried scallops
- Rinse the dried scallops and soak them in water for about 15–20 minutes, or until softened.
- Strain out the excess water and save the soaking liquid—it’s packed with flavor.
- Pat the scallops dry with a paper towel to prevent oil splatter during cooking.
- Tear them into thin strands and set aside.
- No dried scallops? Don’t worry. You can season the dish with a bit more abalone sauce or oyster sauce later.
Prepare the aromatics
- Slice some garlic, shallots, and ginger. These will add depth and aroma to the dish.
Cook the mushrooms
- Heat a wok over low to medium heat and add some oil.
- Once the wok is hot, add the mushrooms and sauté until fragrant, or until the edges turn golden brown.
- Remove the mushrooms from the wok and set aside.
Cook the aromatics and dried scallops
- Add a bit more oil to the wok.
- Sauté the shallots, garlic, and ginger until aromatic.
- Add the shredded dried scallops and continue to sauté over low to medium heat until the edges turn golden brown.
Combine and braise
- Return the mushrooms to the wok.
- Add the following seasonings; light soy sauce, shaoxing wine and a bit of sugar
- Stir to combine and enjoy the fragrant aroma as it sizzles.
- Add chicken stock and the reserved scallop soaking water.
- Bring everything to a boil, then reduce to a simmer.
- Let it braise on low heat for 40 to 45 minutes, allowing the flavors to fully develop.
Thicken the sauce
- Mix cornstarch with a little water to create a slurry.
- Stir the slurry before pouring it in gradually, while increasing the heat slightly.
- Add enough slurry to achieve your desired sauce consistency. Remember, the sauce will thicken more as it cools.
- Tip: Add just a few drops of sesame oil at the end—not too much as it can overpower the flavor.
- Mix well and adjust seasoning to taste. The sauce should be rich, savory, and just slightly sweet.
Blanch the broccoli
- Bring a pot of water to a boil.
- Add some oil, sugar, and salt to the boiling water.
- Add the broccoli and blanch until just tender and bright green.
Assemble the broccoli and braised mushrooms
Notes
Soak your dried mushrooms long enough so they become plump and soft. This gives them a juicy, meaty texture that absorbs all the delicious braising sauce. Use the soaking liquid for extra flavor:
Don’t throw away the scallop soaking water! It adds natural umami and depth to your braising sauce. Just be careful not to pour in any sediment that settles at the bottom. Pat Dry the Scallops:
After soaking, pat the scallops dry thoroughly to prevent oil from splattering during cooking. Braise the Mushrooms for at Least 40 Minutes:
The longer you braise the mushrooms, the deeper and more flavorful they become. Aim for at least 40 minutes for the best taste.