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Braised Shiitake Mushrooms

Braised Mushrooms Recipe

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This is a very tasty Chinese braised mushrooms recipe I learnt from my mum. A braised or stewed dish is my mum’s specialty. She has been cooking a braised dish of sorts (with hard-boiled egg, pork belly, tofu, mushrooms) weekly for decades. Her approach is really simple – just a harmony of spices, carefree cooking style (she never measures) and lots of experience.

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Now I have also started to make these braised mushrooms frequently as they keep well in the fridge (so I can prepare ahead), covered in its braising sauce. It goes well with steamed rice and exceptionally well as a topping for mee sua, noodles or even salads. I also use small spoonfuls of braising sauce to flavour my noodles and salad (in place of soy sauce).

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  • Braised Shiitake Mushrooms Recipe

(toggle through the gallery above to see more pictures)

A braise recipe is very forgiving. Too salty? Add more water. Too bland? Add more soy sauces. Mushrooms not tender enough? Cook longer. Sauce too dry? Add water. I added rock sugar and dried chilli to my mum’s original recipe to improve the look and taste of the mushrooms. Just make sure not to overdose on the cinnamon or star anise (a little goes a long way), and be patient if you are using white peppercorns. Dry toasting them whole may take a longer time than using crushed peppercorns, but the flavour is certainly better. And you can also skip the peppercorn step if you are busy.

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12 Responses to “Braised Shiitake Mushrooms”

  1. Angie@Angie's Recipes — August 19, 2015 @ 4:56 pm

    Wiffy, you cook just like a star restaurant chef! My braised mushrooms have never turned out looking like this gorgeous!


  2. B — August 19, 2015 @ 11:31 pm

    Very yummy and homely dish. Love tender mushrooms.


  3. tigerfish — August 27, 2015 @ 11:31 pm

    Very true. I usually make a batch of braise (mushrooms, tofu, tofu puffs, eggs) and it is so convenient for heating-up as a side-dish whenever I don’t feel like cooking.


  4. Bel — February 15, 2016 @ 12:08 am

    Hi, where is (A) mentioned? Is it omitted?


    • wiffy replied: — February 15th, 2016 @ 9:29 am

      My apologies. It should be just “the rest of the ingredients”. I have amended, thanks for pointing it out! :)


  5. Selina — July 28, 2016 @ 9:48 am

    white peppercorns is it the same as 白胡椒?


    • wiffy replied: — July 29th, 2016 @ 1:51 pm

      yes, see the pic at page 2 (the saucer on right)


  6. hua — September 25, 2016 @ 5:30 pm

    Hi, step 3: “the rest of the ingredients” does it mean together with the dry-roasted white peppercorns too?


    • wiffy replied: — September 30th, 2016 @ 8:40 am

      yes, correct.


  7. Lisa Lim — July 3, 2017 @ 1:44 pm

    Hi! Can we use fresh shitake mushrooms, or must it be dried? I bought a packet of fresh ones to stir fry with cabbage (for one of your recipies too! LOL) and I have alot left. Thank you!



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