Braised Straw Mushrooms In Soy Sauce Recipes

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Melt the butter in skillet over medium heat; add the mushrooms; cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes.

Steps:

• Heat oil in wok. Stir-fry mushrooms for a few seconds. Add soy sauce, rice wine, oyster sauce, sugar, garlic and chicken stock. Turn the heat down and cook about 8 minutes longer. Serve.

Steps:

• Rinse mushrooms, pat dry with paper towel.
• Heat oil in a medium pan, saute garlic until fragrant.
• Add mushrooms, stir quickly then season with salt, pepper, sugar ans soy sauce. Saute until some liquid starts to evaporate.
• Remove from heat, spoon into serving dish and garnish with cilantro.

Steps:

• In a large saute pan, heat 1 Tbspoil over medium heat. Workingin batches, add mushrooms.Press down firmly with spatula tosear mushrooms. Transfer to aplate. Repeat with remaining oiland mushrooms. Return mushroomsto pan, add water, reduceheat, cover, and simmer untiltender, 4 to 5 minutes. Seasonwith salt. Let cool completely.

Steps:

• Wash the mushrooms and remove or trim any long stems if you want a "dressier" dish. Otherwise it's fine to leave them on. Pat the mushrooms dry with a paper towel.
• Saute mushrooms in butter and olive oil at medium high heat until mushrooms are browned.
• Continue to cook at medium heat as the juices are released from the mushrooms. Simmer the mushrooms until the juices are reduced to almost dry.
• Add beef stock (and red wine if desired) and continue simmering until the stock has reduced to a sauce-like consistency.