Discover the art of braising with this easy and flavour-packed recipe for braised shiitake mushrooms in a shallow casserole. Braising is a slow-cooking technique that enhances the natural umami of ingredients, and using a shallow casserole dish ensures even heat distribution, better caramelisation, and faster liquid reduction for a rich, concentrated sauce. This method transforms shiitake mushrooms into tender, flavourful bites, perfect for pairing with steamed rice or vegetables. This technique will elevate your dishes with deep, savoury flavours that everyone will love.
Number of servings: 3-4
Cooking time: 2 hours
Preparation time: 1 hour / Overnight
Ingredients
Dried shiitake mushrooms: 60g
Ginger: 20g, thickly sliced
Spring onion: 3 bunches, chopped into three segments
Sugar: 1/2 tsp
Salt: 1 tsp
Oyster sauce: 1/4 cup
Dark soy sauce: 1/4 cup
To Serve:
Broccoli: 1
Method
Prepare the Shiitake Mushrooms
Place the dried shiitake mushrooms in a heatproof bowl and pour over enough boiling water to fully submerge them. Soak for at least 2 hours, but ideally overnight, to allow them to rehydrate fully.
Once softened, drain the mushrooms through a sieve, reserving the soaking liquid. Using clean hands, squeeze out as much excess water as possible from the mushrooms. Do not discard the soaking liquid, as it is packed with rich umami flavour and will be used in the braising process.
Prepare the Aromatics
Thickly slice the ginger. Trim the roots from the spring onions and chop them into three equal segments.
Choose the Right Cookware
Use a shallow casserole for braising. The wider base ensures even heat distribution, helps with caramelisation, and provides greater surface area to aid in reducing and evaporating excess liquid for a richer, more concentrated sauce.
Cook the Vegetables
Heat a tablespoon of vegetable oil in the shallow casserole over medium heat.
Once hot, add the sliced ginger and let it sizzle for 1 minute to release its fragrance. Stir occasionally to prevent burning.
Add the chopped spring onions and the squeezed shiitake mushrooms to the casserole. Stir-fry for about 5 minutes, stirring occasionally, until the mushrooms take on a golden hue and the spring onions start to soften.
Season and Flavour
Sprinkle a pinch of sugar and a teaspoon of salt over the ingredients. Stir well to evenly distribute the seasoning. Add the oyster sauce and soy sauce, mixing thoroughly to coat the mushrooms and aromatics.
Braising with Mushroom Iiquid
Pour in the reserved shiitake mushroom soaking liquid, adding just enough to slightly cover the mushrooms.
Increase the heat and bring the mixture to a boil. As it comes to a rolling boil, skim off any impurities that rise to the surface using a spoon.
Simmer for Deep Flavour
Once the liquid is boiling and clear of impurities, reduce the heat to low, cover the casserole with a lid, and let it simmer gently for 1 hour . This slow cooking process allows the mushrooms to absorb the flavours while becoming tender and rich.
Reduce the Sauce
After an hour, remove the lid and let the sauce reduce on low heat for 10 minutes. Stir occasionally to prevent the mushrooms from sticking or burning. The wide surface of the shallow casserole helps the liquid evaporate more efficiently, intensifying the flavour and thickening the sauce.
Serve and Enjoy
Once the sauce has reduced to your preferred consistency, remove from heat. Serve the braised mushrooms hot, paired with steamed broccoli or jasmine riceto balance the richness of the dish.
What is Braising?
Braising is a slow-cooking method that involves first searing ingredients at a high temperature, then simmering them in a small amount of liquid over low heat. The process allows flavours to meld beautifully while breaking down tougher textures, resulting in tender, succulent bites. The key to successful braising is choosing the right cookware—one that maintains even heat distribution and encourages the reduction of liquid for concentrated flavours.
Why Use a Shallow Casserole for Braising?
Many home cooks instinctively reach for deep pots when braising, but a shallow casserole offers distinct advantages, particularly when working with vegetables or smaller proteins.
Even Heat Distribution : The wider base of a shallow casserole ensures consistent cooking temperatures, preventing hot spots that could lead to uneven cooking. Cast iron is especially effective for this, as it retains heat exceptionally well.
Better Caramelisation : The larger surface area allows ingredients to make better contact with the pan, leading to superior browning and flavour development. Searing is an essential step in braising, as it creates a deeper, more complex taste.
Faster Liquid Reduction : A shallow casserole facilitates the gradual evaporation of liquid, concentrating the flavours of the braising sauce and creating a richer, more intense final dish.
Easy Handling and Serving : Unlike taller pots, a shallow casserole makes it easier to stir, turn, and evenly cook ingredients, which is especially useful for searing meats like short ribs or thighs. Its shallow body with wide handles allows for a seamless transition from stovetop to oven, ensuring controlled heat distribution and enhancing the braising process while offering effortless serving.
Other Ingredients Perfect for Braising in a Shallow Casserole
While shiitake mushrooms are an excellent choice for braising, there are plenty of other ingredients that thrive in a shallow casserole:
Meats : Short ribs, chicken thighs, pork belly, and duck legs all benefit from the slow, gentle cooking process that enhances their tenderness and flavour.
Root Vegetables : Carrots, parsnips, turnips, and sweet potatoes become beautifully caramelised and infused with rich braising liquid.
Legumes : Lentils, chickpeas, and butter beans absorb braising flavours well, making them a hearty addition to stews and casseroles.
Tofu and Tempeh : These plant-based proteins absorb braising sauces brilliantly, making them ideal for vegetarian and vegan dishes.
