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Braised Mushroom and Chestnut Clay Pot
Clay-pot braise of mixed mushrooms with soaked shiitakes, chestnuts, soy, wine, star anise, and ginger garlic, cooked with broth until simmering.
- 350 g mixed mushrooms (portobello, shiitake, oyster)
- 120 g roasted chestnuts
- 20 g ginger
- 4 whole garlic cloves
- 10 g dried shiitake mushrooms
- 300 ml vegetable stock
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1 whole star anise
- 2 tbsp vegetable oil
- 150 g jasmine rice
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Soak dried shiitake mushrooms in 100ml warm water for 10 minutes; strain, reserving liquid, and slice mushrooms.
- Step 2
Clean fresh mushrooms and cut into quarters; slice ginger and garlic.
- Step 3
Heat oil in a clay pot or heavy-bottomed casserole over medium-high heat; add ginger and garlic, fry for 30 seconds.
- Step 4
Add fresh mushrooms and stir-fry for 3-4 minutes until lightly coloured.
- Step 5
Pour in vegetable stock, reserved mushroom soaking liquid, soy sauce, dark soy sauce, and Shaoxing wine.
- Step 6
Add soaked shiitake mushrooms, chestnuts, and star anise; bring to a simmer.
- Step 7
Reduce heat to low, cover, and braise for 20 minutes, stirring occasionally.
- Step 8
While braising, cook jasmine rice according to packet instructions.
- Step 9
Serve braised mushroom and chestnut mixture over fluffy jasmine rice in bowls.
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