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Three Cups Mushrooms
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Mushrooms lovers will love this vegetarian variation of the Taiwanese three cups chicken recipe of three cups mushrooms (三杯菇), using fresh shiitake mushrooms. I have leftover sweet basil leaves and decided to cook a three cups dish. Since we just had the chicken version a week ago, I made a meatless variation this time.
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“Three Cups” refers to the trio combination of sesame oil, soy sauce and Chinese wine, but it does not mean using one cup each of the condiment – rather, equal parts (1:1:1) of each depending on the quantity you are cooking. The 1:1:1 formula is flexible too, for example, I always use less soy sauce with more Chinese wine and sesame oil. The mushrooms cook quickly (about 5 minutes of simmering), so this is a great side dish on busy nights. Three cups dishes are traditionally cooked in a claypot, but you can always use a regular wok or pan if you do not have one.
The mushrooms look so good and fresh! Nice dish.
This looks very delicious and healthy. I definitely want to cook this mushrooms dish for my family for sure.
I had 3 cup tofu and chicken….but have yet to try mushrooms. It looks so very appetizing!
this looks delicious and healthy. Yup, makes a nice side dish for dinner :)
Wow … looks very good with a bowl of rice.
Looks simple, healthy and delicious. Love it. I should cook mushrooms more often. There are lots here and many types too and not expensive.
Hi Wiffy, I see carrots in ur pic but not in the recipe. When do u add the carrots?
oh my, I’m so sheepish (x_x). Thanks for pointing it out, it’s at step 2, I’ve amended the recipe.
What a lovely adaptation! Absolutely love it!
me me want some :) I always love mushrooom
did you soak the mushroom overnight? How come they look so plump and juicy?
Hi Jenny, nope. They are fresh mushrooms so no soaking required, I used straight away.