Braised dried Chinese mushrooms
Mushrooms are always a healthy food, this recipe is very worthy to try!
Yield
6 servingsPrep
15 minCook
45 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | grams |
mushrooms
Chinese |
|
| 25 | grams |
ginger root
fresh, roughly chopped |
|
| 2 | each |
scallions, spring or green onions
halved |
|
| 3 | cloves |
garlic
crushed |
|
| 2 | tablespoons |
rice wine
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 25 | grams |
mushrooms
Chinese |
|
| 25 | grams |
ginger root
fresh, roughly chopped |
|
| 2 | each |
scallions, spring or green onions
halved |
|
| 3 | cloves |
garlic
crushed |
|
| 3E+1 | ml |
rice wine
|
|
Directions
Soak the dried Chinese mushrooms in hot water for 1 hour, ensuring that they are completely submerged.
When softened, remove stems with scissors and discard.
Place mushrooms in a pan and add enough water to cover.
Add ginger, spring onions, garlic and rice wine and bring to the boil.
Reduce the heat and simmer for 45 minutes. The mushrooms are cooked when soft and tender.
Allow to cool in the cooking liquid.
