Stewed Chinese Black Mushrooms.

Name: Stewed Chinese Black Mushrooms.
Prep time: 4 h
Cook time: 35 min
Total time: 4 h 35 min
Yield: 20 mushrooms, 6 serving(s)
Ingredients: 20 dried Chinese black mushrooms (shiitake mushrooms); 1 tablespoon cornflour; 1 teaspoon sugar; 1/2 tablespoon oil; 1 tablespoon cornflour, extra; 2 -4 tablespoons oyster sauce; 1 1/2 teaspoons white pepper powder; 1 teaspoon sugar, extra; 2 tablespoons oil, extra; ginger, crushed

Submitted by eaten.

"A tradition in family dinners. Chinese black mushrooms are also, apparently, shiitake mushrooms. I've always suspected so..."

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Ready In:: 4hrs 35mins
Ingredients:: 10
Yields:: 20 mushrooms
Serves:: 6

ingredients

20 dried Chinese black mushrooms (shiitake mushrooms)
1 tablespoon cornflour
1 teaspoon sugar
¹⁄₂ tablespoon oil
1 tablespoon cornflour, extra
2 -4 tablespoons oyster sauce
1 ¹⁄₂ teaspoons white pepper powder
1 teaspoon sugar, extra
2 tablespoons oil, extra
ginger, crushed

directions

Soak the mushrooms in room temperatured water, just enough to cover. Leave for a few hours. If you're in a rush, you can try to use boiling water, but this usually ends up in really soggy mushrooms.
Once tender, drain the mushrooms and reserve the liquid in a bowl. Put mushrooms in a colander, toss in cornflour and rinse. Squeeze the mushrooms over the bowl of reserved liquid and arrange in a single layer in another dish.
Toss in extra cornflour, sugar and oil. Steam for 15 minutes. After 15 minutes, switch off the gas and leave for 5 minutes, keeping the lid on.
Heat oil in a wok or casserole. Once hot, add ginger, then mushrooms. Top with reserved liquid, oyster sauce and pepper powder. Stir thoroughly, cover and simmer for 20-30 minutes. Taste sauce. If it lacks flavour, add some more oyster sauce.
They taste good fresh, but even better after a few days.
Enjoy :).