Chinese Braised King Trumpet Mushrooms

This easy and tasty recipe for Chinese style braised king trumpet mushrooms is
sure to impress. With a beautiful scallop shape and mesmerizing cross hatch
pattern, people will think you are an expert in the kitchen…even though there is
only a few steps start to finish!

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Additional Cutting Time (if needed)
5 minutes

Total Time
20 minutes

Course:

Side Dish Appetizer

Cuisine:

Chinese

Keywords:

mushrooms Chinese Food Oyster Sauce Braising King Trumpet

Instructions

1 In a bowl whisk together the chicken stock, oyster sauce, dark soy sauce, dou
ban jiang, corn starch, and MSG. Set Aside.
2 Cut the stem of the king trumpet mushrooms into medallions about 6 cm thick
(more or less is fine, use your best judgement). Then use a sharp knife to make
a cross hatch pattern on one of the surfaces, going down no more than a
centimeter.
3 Set a pan on medium-high heat and add your butter or oil. Place your mushrooms
down and let them brown before flipping. Cook on both sides until nicely
browned. Make sure they end up with the cross hatch pattern facing up.
4 Add the garlic to the pan and quickly fry it for no more than 15 seconds. Then
pour in the chicken stock mix. Let the sauce heat up and thicken. While this is
happening spoon the sauce over the mushrooms so it gets in all the cuts. When
the sauce is thickened turn off the heat and plate. Garnish with some chopped
spring onion and enjoy!

Chinese Braised King Trumpet Mushrooms

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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