braised mushrooms

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

unsalted butter

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

beef stock

(80 milliliters) brandy

sour cream

tagliatelle

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

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This earthy Braised Chicken Wings and Mushrooms in Oyster Sauce recipe will make anyone feel at home. It&#039;s filled with rich umami flavour and simply melts in your mouth!

Braised Chicken Wings and Mushrooms in Oyster Sauce

g / 0.22 lb dehydrated shiitake mushrooms ((or any mushrooms you have available))

US cups water ((saved

chicken wings

garlic,

tbsp cooking oil

salt,

sugar,

chicken bouillon powder

tbsp oyster sauce ((3 tbsp

tbsp dark soy sauce

Soak the shiitake mushrooms in water for at least 20 minutes then drain. Keep the water aside for later.

Marinate the chicken wings in oyster sauce, salt, sugar and chicken bouillon powder.

Pour the oil into a wok and brown the garlic on a medium heat.

Turn the heat up to high and toss in the chicken wings to sear for 2 minutes.

When seared, add the mushrooms in and stir for 2 minutes.

Add the saved mushroom liquid into the wok along with the oyster sauce and dark soy sauce.

Bring the liquid to a boil then turn down the heat to medium/low to braise the wings and mushroom on a simmer for 20 minutes.

Serve over rice!

These simple, delicious Chinese-style braised mushrooms are a great side dish, or can even serve as a satisfying vegetarian main dish.

Braised Mushrooms (Chinese-Style)

neutral oil

ginger

garlic

shallots ((or red onion))

Shaoxing wine

vegetable stock ((or mushroom stock or chicken stock))

vegetarian oyster sauce ((or regular oyster sauce))

soy sauce

soy sauce ((or mushroom-flavored dark soy sauce))

sesame oil

sugar

white pepper

cornstarch

scallion ((chopped))

Heat a wok or skillet over medium heat. Add the neutral oil, and swirl the pan around to coat it in oil. Add the ginger, and fry for 30 seconds. Then add the chopped garlic and shallots.

Once the garlic and shallots are fragrant and slightly softened (about 30 seconds), add the mushrooms and toss until lightly coated. Add the Shaoxing wine. Cook for 2 to 3 minutes, stirring occasionally until the mushrooms start to brown slightly.

Stir in the chicken stock, oyster sauce, soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Bring to a simmer. Cover, and cook for about 5 minutes. Uncover and continue to cook, stirring occasionally for another 10 minutes. The sauce should begin to reduce and coat the mushrooms.

Once the sauce begins to coat the mushrooms, add the cornstarch slurry to thicken the sauce to your liking. There should be very little sauce at this stage with most of the sauce coating the mushrooms. Turn up the heat to reduce the excess liquid if desired.

Toss in the chopped scallions, reserving some green portions for the final garnish. Plate and serve, garnished with some of the reserved scallion greens.

We happened to have everything on hand when we saw this recipe so this was dinner with some rice and  steamed broccoli on the side. Super easy and delicious!  My daughter says it tastes like a restaurant. Thanks, everyone! Love your site. 🙂

Oooh this looks like dinner. TONIGHT. Thanks!

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Top 3 braised mushrooms recipes from across the web

The most viewed braised mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Venison meatball and wild mushroom ...

Braised Chicken Wings and Mushrooms...

Braised Mushrooms (Chinese-Style)

The most viewed braised mushrooms recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine