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Three Mushroom Braise

This mushroom medley embraces texture and flavour. By Ken Hom, the delicious recipe brings together Chinese dried mushrooms, button and straw mushrooms.

From the book


The three mushrooms in this dish have very different characteristics. Straw have a musky scent and meaty texture; Chinese dried are smoky-flavoured and densely textured, while button are mild.

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25g (1oz) Chinese dried mushrooms (see tip)
1 tbsp groundnut oil
3 garlic cloves, thinly sliced
225g (8oz) tin Chinese straw mushrooms, drained, rinsed and left whole
85g (3oz) button mushrooms, sliced
1 tbsp light soy sauce
2 tbsp Shaoxing rice wine or dry sherry
3 tbsp oyster sauce
2 tsp sugar
75ml (2½fl oz) home-made chicken stock or good-quality bought stock
2 tbsp finely chopped spring onions


Soak the dried mushrooms in warm water for 20 minutes, then drain. Rinse well and squeeze out any excess liquid. Discard the tough stems, shred the caps and set aside.

Heat a wok or large frying pan over a high heat, add the oil and, when slightly smoking, add the garlic and stir-fry for 15 seconds. Add all the mushrooms and stir-fry, mixing together, for a few seconds. Add the soy sauce, rice wine or dry sherry, oyster sauce, sugar and chicken stock. Reduce the heat and cook, stirring, for 7 minutes until the fresh mushrooms are cooked.

Increase the heat to high and continue to cook until most of the liquid has reduced. Mix in the spring onions and serve.

Tip: You can use the soaking water from Chinese dried mushrooms for making soups or cooking rice. Strain the liquid through a fine sieve to discard any sand or residue before using



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