Braised Mushrooms with Spring Ginger Sauce

Name: Braised Mushrooms with Spring Ginger Sauce
Cuisine: Filipino
Ingredients: 10-12pcs (100g) Fresh shiitake mushroom, sliced, stem removed and set aside.; 2 Tbsp (30 ml) Oil; 11⁄4 cup (300ml) Water; 1⁄4 cup (60 ml) Mama Sita’s Barbecue Marinade; 1⁄2pc Star anise; 1 tbsp (14 g) Sugar; 1⁄4pc Bay leaf; 2 tbsps (15 g) Cornstarch dissolved in: 6 tbsps (90 ml) Water

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Fresh shiitake mushrooms braised in a ginger and star anise sauce made with Mama Sita's Barbecue Marinade, tucked into steamed cuapao (bao) buns.

Ingredients: 8 ingredients
Steps: 5 steps

First published April 30, 2019

Braised shiitake mushrooms in a dark sauce tucked into steamed cuapao (bao) buns — Braised Mushrooms with Spring Ginger Sauce

Ingredients

Check off each ingredient as you go.

10-12pcs (100g)Fresh shiitake mushroom, sliced, stem removed and set aside.
2 Tbsp (30 ml)Oil
11⁄4 cup (300ml)Water
1⁄4 cup (60 ml)Mama Sita’s Barbecue Marinade
1⁄2pcStar anise
1 tbsp (14 g)Sugar
1⁄4pcBay leaf
2 tbsps (15 g)Cornstarch dissolved in: 6 tbsps (90 ml) Water

Instructions

Combine mushroom stem, water, Mama Sita’s Barbecue Marinade, star anise, sugar and bay leaves in a canister. Bring to a boil. Turn off heat and remove the bay leaf, mushroom stems and star anise. Set aside.
In an another pan, heat oil and sauté, over high heat, the sliced mushrooms for 1 minute.
Add the sauce and thicken the sauce with the cornstarch and water mixture.
Continue cooking until sauce has thickened.
Serve with steamed cuapao and Mama Sita’s Ginger Leek sauce.