Chinese Braised Shiitake Mushrooms
These Chinese braised shiitake mushrooms with oyster sauce are an amazing side dish to any Chinese meal. The meaty texture and deep intense flavour of the shiitake mushrooms goes so well with this oyster and soy sauce bubbling sauce. Topped off with some chives and sesame seeds it’s also a delight to look at. And the best thing? It’s made within 10 minutes!
I used fresh shiitake for this recipe, you could also use king oyster mushrooms. Most Chinese recipes use the dried shiitake mushrooms though, they give an even more intense flavour. Be sure to soak them overnight in cold water or for an hour in hot water before using them though. Oh and don’t throw out the soaking liquid, this will be used in the sauce!
How to Serve Braised Shiitake Mushrooms
- Serve with steamed jasmine or sticky rice for a simple vegetarian meal
- Pair with Chinese broccoli (Gai Lan), steamed fish, or stuffed cabbage rolls
- Add to a lunar new year spread or dim sum-style lunch
- Delicious as part of a veggie stir-fry bowl or alongside crispy tofu
Want to keep it vegan? Easy—just sub the oyster sauce for a vegan alternative.
Why You’ll Love This Recipe
✔️ Bold, deep umami flavour in every bite
✔️ Quick and easy—done in under 15 minutes
✔️ Flexible: use fresh or dried mushrooms
✔️ Naturally vegetarian with an easy vegan swap
✔️ Great side dish for Chinese meals, or a simple main with rice
Can I use dried shiitake mushrooms instead of fresh?
Absolutely. Dried shiitake mushrooms are often used in Chinese cooking and bring an even more intense flavour. Just soak them overnight in cold water or for 1 hour in hot water before cooking. Don’t forget to save the soaking liquid—it’s liquid gold for your sauce!
Is this dish vegetarian or vegan?
As written, it contains oyster sauce, so it’s not vegan. But you can easily replace the oyster sauce with a vegan oyster sauce (often made from mushrooms), and it’ll be 100% plant-based.
What can I serve this with?
These braised mushrooms are super versatile. They pair beautifully with steamed rice, noodles, or other Chinese dishes like Gai Lan with garlic, steamed fish, or dumplings.
Can I use other types of mushrooms?
Yes! King oyster mushrooms or even portobello slices work well if you want that same meaty bite. Just keep in mind they’ll have a slightly different flavour and absorb sauce differently than shiitake.
This recipe inspired by @redhousespice
Chinese Braised Shiitake Mushrooms
(23 votes, average: 3.87 out of 5)
Loading...Ingredients
- 250 g fresh shiitake mushroom, sliced into big bite size chunks - see notes for substitutes
- 1 teaspoon salt
- 1 tbsp neutral cooking oil
- 2 cloves garlic - thinly sliced
- The sauce
- 250 ml water
- 1/4 vegetable or mushroom stock cube
- 2 tbsp oyster sauce - or vegan option
- 1 tsp Shaoxing wine
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- To add later
- 1 tbsp cornstarch - mixed with 2 tablespoon water
- To serve
- Sesame seeds
- Chives or spring onions
Instructions
Mix together all the sauce ingredients and set aside.
Heat the oil in a wok or frying pan and add the garlic. Stir fry for 1 minute until softened.
Add the mushrooms and stir to coat with the garlic and oil.
Sauté for 1-2 minutes until just starting to brown.
Add the sauce to the pan and bring to a simmer. Let the mushrooms cook for 5-6 minutes.
When the mushrooms are juicy and tender add the cornstarch mix and stir well.
Simmer until the sauce becomes thick enough to cover your spatula, 1-2 minutes.
Serve with a sprinkle of sesame seeds and some finely chopped chives or spring onions
Notes
Most Chinese recipes use the dried shiitake mushrooms, they give an even more intense flavour. For the best flavour be sure to soak the overnight in cold water or for an hour in hot water before using them. Oh and don’t throw out the soaking liquid, this will be used in the sauce (instead of the water in the ingredients list, you can then omit the stock cube).
