Braised Assorted Fungus

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Braised Assorted Fungus to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Braised Assorted Fungus, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients:
• 50 grams (3 1/2 tablespoons) button mushrooms
• 50 grams (3 1/2 tablespoons) straw mushrooms
• 50 grams (3 1/2 tablespoons) abalone mushrooms
• 2 dried mushrooms
• a few small pieces golden fungus
• a few small pieces black fungus
• a few small pieces white fungus
• 20 grams (about 1 1/2 tablespoons) dried lily flowers
• 50 grams (3 1/2 tablespoons) carrot
• 50 grams (3 1/2 tablespoons) sweet peas/pea pods
• 1 teaspoon rice wine or dry sherry
• 2 tablespoons oil
• Stock:
• 500 ml (2 1/8 cups) water
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 1 slice ginger
• 1 stalk spring/green onion
• Seasoning:
• 1/4 teaspoon salt
• 1/2 teaspoon light soy sauce
• 1 1/2 teaspoons sugar
• 1/2 teaspoon sesame oil
• 300 ml (about 1 1/4 cups) vegetarian stock
• Thickening:
• 1/2 teaspoon cornstarch (cornflour)
• 1 tablespoon water
• 2 tablespoons oil for stir-frying

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Directions: Wash and soak the dried mushrooms, fungi and dried lily flowers

Step 2: Technique & Execution

Wash, peel and thinly slice the carrot

Step 3: Technique & Execution

Wash the sweet peas, and parboil for 1 minute

Step 4: Technique & Execution

Rinse the remaining mushrooms

Step 5: Technique & Execution

Boil the vegetarian stock

Step 6: Technique & Execution

Add the yellow fungus, black fungus and the dried lily flowers and cook for 5 minutes