Braised East-West Mushrooms by Ken Hom
Lee Kum Kee

Braised East-West Mushrooms by Ken Hom

Serves 4-6
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This recipe by renowned chef, Ken Hom is easily reheatable which makes is perfect for a Christmas lunch. Ken remembers Chinese family banquets, huge feasts where large plates of these mushrooms would grace the table. Check out the recipe below.

Ingredients

450g fresh mushrooms, thinly sliced
50g dried cepes/Porcini mushrooms
50g dried Chinese black mushrooms
3 Tbsp finely chopped garlic
2 Tbsp chopped spring onions or leeks (white part only)
2 Tbsp olive oil

Seasoning

Salt
black pepper, freshly grounded

Sauce Mix

100ml homemade or store-bought chicken/vegetarian stock

Garnish

Spring onions, chopped

Method

1 In a small bowl, soak the cepes and dried Chinese black mushrooms in warm water for 30 minutes.
2 Squeeze the excess water from the cepes by hand.
3 Remove the stems from the Chinese black mushrooms and cut them into thick slices.
4 In a medium-sized skillet, heat the olive oil, add the garlic, spring onions or leeks and all the mushrooms. Stir-fry for 5 minutes.
5 Add sauce mix.
6 Cook over moderate heat 10 minutes more, or until all the liquid has evaporated.
7 Season with salt and pepper. Garnish with spring onions and serve.

Tips

1 Dried mushrooms add a certain depth to any mushroom dish.
2 This dish is easily reheatable which makes it perfect for a Christmas lunch.
3 Use vegetarian stock to make this dish suitable for vegetarians.
PREP TIME: 30 MINS | COOK TIME: 120 MINS
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.