Braised Chinese Mushrooms on a Bed of Lettuce 🇨🇳

Happy Chinese New Year of the Snake!  It's such a great time for celebrations, family reunions and sumptuous food.  I made this simple braised Chinese mushrooms dish which is typically served during the new year period, symbolising good fortune, longevity and vitality.  Nothing elaborate, but I did venture out to an Asian grocery store to purchase a special grade of dried Chinese mushrooms called 'bai hua gu' or white flower mushroom because its cap features deep, white cracks that resemble a flower.  They are thick and meaty, more expensive than ordinary shiitake mushrooms, but essential for this dish where they take centre stage, braised in a savoury sauce and presented on a bed of green blanched lettuce leaves.  I toss in some fresh shimeji mushrooms for good measure and it looks spectacular.  Serve with steamed rice.

Serves 4

INGREDIENTS

• 70g / 2½oz dried Chinese mushrooms (bai hua gu)
• 350g / 12oz iceberg or cos lettuce
• a handful of shimeji or enoki mushrooms (optional)
• 1½ tablespoon vegetable oil
• 1 teaspoon sea salt
• 3 garlic cloves, finely chopped
• 2 thumb sized slices of fresh ginger, finely chopped 
• 1 tablespoon Chinese Shaoxin wine
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornflour 

METHOD

1. Place dried Chinese mushrooms in a medium bowl.  Pour in 3-4 cups of warm water and soak them for at least 30 minutes or until they are softened.  Place a plate slightly smaller than the bowl over the mushrooms so they are completely submerged.  
2. When the mushrooms are rehydrated, slice off and discard the tough stems and return the mushrooms to the water to soak for a further 15 minutes. 
3. Gently squeeze out excess water from the mushrooms with your hand and set them aside.  Reserve the soaking water.
4. Combine cornflour with 2 tablespoons of the mushroom soaking water in a small dish, for the slurry to be used later.
5. Slice off the bottom stem of the lettuce, then tear the leaves apart, keeping them in fairly large pieces.  Wash the leaves thoroughly and drain in a colander.
6. Bring a pot of water to a boil with salt.  Blanch the lettuce leaves for about 20 seconds or until they start to wilt.   Remove them promptly and refresh in a large bowl of cold water for 30 seconds to retain their crunchiness.  Drain in a colander.
7. Heat a wok over medium heat.  Add oil, then the garlic, ginger and mushrooms.   Sauté for 1 minute or until fragrant.  Pour in the wine and let it sizzle for 30 seconds.
8. Pour in 2 cups of the mushroom soaking water, leaving any sediment behind.
9. Add light soy sauce, dark soy sauce, oyster sauce and sugar.  Stir to combine and bring to a boil.  Reduce heat to low.  Cover and braise the mushrooms in the sauce for 20 minutes or until they are very tender.  Test by poking the middle of a mushroom with one end of a chopstick.  It is done when the chopstick goes all the way through.  
10. Toss in some fresh shimeji or enoki mushrooms at this point, if using.  Stir them around to heat through.
11. Give the cornflour mixture in the dish a quick stir, then add it to the sauce and let it simmer for 30 seconds or so to thicken.  (If the sauce appears to be too thick, add some hot water; if the sauce is too thin, add a little more of the slurry.)  
12. Arrange blanched lettuce leaves on a serving plate.  Transfer the mushrooms over, cap-side up, on top of the lettuce.  Pour over the sauce.  Drizzle over sesame oil.  Serve immediately.