Chinese Braised Mushrooms

I love mushrooms. They are dense and meaty. They have a wonderful earthy flavor on their own and accept and carry added flavors well. This classic Chinese mushroom preparation not only makes a wonderful side dish by itself, but the mushrooms can also be added to other dishes, either sliced or whole. 

Chinese Braised Mushrooms 

Nutrition Facts 
Servings 4-6 

Amount per Serving 
Calories 46 
Total Fat 3.0g 
Cholesterol 0mg 
Sodium 350mg 
Total Carbohydrates 3.8g 
Dietary Fiber 0.8g 
Sugars 0.9g 
Protein 1.8g 


4 oz dried shiitake mushrooms 
3-4 cups hot water 
2 Tbs soy sauce 
2 Tbs Splenda Granular 
1 tsp toasted sesame oil 
3 Tbs peanut or vegetable oil 

Remove and discard the stems from the mushroom. 
Squeeze as much liquid from the mushroom caps as possible into a 2 cup (or larger) measuring cup. 
Add enough of the soaking liquid to make 1 1/2 cups total. 
Add the soy sauce, sweetener, and sesame oil, stirring to incorporate. 
Heat the oil in a large heavy skillet over high heat and saute the mushroom caps for about 3 minutes. 
Add the liquid mixture, reduce the heat to low, and simmer covered, stirring occasionally, until all the liquid has been absorbed and the mushrooms are shiny, about 3 minutes. 

Cook's Notes: The recipe calls for shiitake, but you can use about any dried mushroom available at your local market - the variety is delicious. I've tried fresh, but they don't impart the richness of flavor into the soaking liquid that makes this such an outstanding dish.