Braised Black Mushrooms
serves 8 as a first course
2 ounces (about 12) dried large Chinese black mushrooms
1 tablespoon vegetable oil
1.5 c water
1.5 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon sesame seeds, toasted lightly
coriander sprigs (for garnish)
1. In a bowl let the mushrooms soak in 3 cups hot water, stirring occasionally, for 20 minutes, or until they are soft and spongy. Drain the mushrooms, cut away and discard the stems, and pat the mushrooms dry.
2. Heat a wok or heavy skillet over high heat until it is hot, add the oil, and heat it until it is very hot but not smoking. Add the mushrooms and stir-fry them for 30 seconds to 1 minute, or until they are darkened slightly.
3. Add 1.5 cups water, the soy sauce, and the sugar and boil the mixture, turning the mushrooms occasionally, until almost all the liquid is evaporated and the mushrooms are glazed.
4. Transfer the mixture to a bowl and let it cool completely. The mushrooms may be prepared up to this point 1 day in advance and kept covered and chilled.
5. Holding a sharp knife at a 45-degree angle, cut the mishrooms crosswise into thin slices and arrange the slices decoratively in small shallow dishes. Sprinkle with the sesame seeds and garnish with coriander sprigs.
(from Gourmet Magazine, October 1985)
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I have made this recipe many times. I make two changes: (a) I never use dry mushrooms; I choose large firm fresh shiitake instead, and (b) I darken the caps quite a bit. I am also not sure about how many portions it makes because I tend to eat them all myself immediately!
I made them again today.