This wild mushroom stew is a dish that combines different types of mushrooms. Types of mushrooms may vary, and how many types of mushrooms you use is also up to you.
Ingredients
- vegetable oil: 3 Tbsp
- beech mushrooms: 2 cups
- Oyster mushrooms: 2 cups (sliced)
- shiitake mushrooms: 1 cup (chopped)
- chicken stock: 0.5 cup
- salt: 0.5 tsp
- water: 1 Tbsp
- cornstarch: 1 tsp
- red bell pepper: 2 Tbsp (diced)
- green onions: 2 Tbsp (sliced)
- ground white pepper: 1 tsp
Metric Conversion
Stages of cooking
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Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
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Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
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Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
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Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
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Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.
