Stewed mushrooms with soy sauce and chestnuts
4 servings
20 minutes
Braised mushrooms with soy sauce and chestnuts is an exquisite dish of Chinese cuisine that combines tender forest mushrooms, the rich flavor of chestnuts, and aromatic spices. Ginger and garlic add depth to the flavor, while soy sauce creates a harmonious blend of sweet and salty. Chestnuts add softness, and sesame oil provides a subtle nutty aroma. This dish is not only delicious but also nutritious, possessing a rich umami nuance. It pairs perfectly with rice, absorbing the sauce and creating an ideal balance of textures. Braised mushrooms with chestnuts are often prepared in cold weather to enjoy warming flavors. The simplicity of preparation makes it accessible for anyone wanting to try authentic Chinese flavors at home.
1
In a small bowl, combine corn flour and 2 tablespoons of water, set aside. Bring water to a boil in a large pot over high heat.
- Corn flour: 2 teaspoons
2
Boil the chestnuts in boiling water until soft (about 5 minutes). Place in a colander and let drain. Add the mushrooms to the boiling water and boil for 1 minute. Place in a colander and let drain.
- Peeled chestnuts: 100 g
- Fresh champignons: 270 g
3
Heat all the vegetables in a large wok over medium heat, waiting for them to sizzle. Add garlic, ginger, and shallots, sautéing for 1 minute until fragrant. Add chestnuts and continue stirring for another minute. Add mushrooms and stir for another minute.
- Finely chopped garlic: 1 clove
- Ginger root: 2 teaspoons
- Shallots: 2 heads
- Peeled chestnuts: 100 g
- Fresh champignons: 270 g
4
Bring the fire to maximum. Add light and dark soy sauce, mix well. Add water with corn flour and reduce the heat. Continue to simmer for about 1 minute until the vinegar thickens. Remove from heat. Pour in some sesame oil, salt to taste, and serve immediately with rice.
- Dark soy sauce: 2 teaspoons
- Light soy sauce: 2 teaspoons
- Corn flour: 2 teaspoons
- Sesame oil: 2 teaspoons
- Coarse salt: to taste
- Rice: to taste