Braised Shiitake Mushrooms in Oyster Sauce

This classic braised shiitake mushrooms in oyster sauce delivers plump, meaty mushrooms simmered in a rich, velvety glaze that elevates any family gathering or holiday meal. A staple dish for Chinese New Year and special occasions, it balances deep savory notes with a hint of natural sweetness.

During my childhood, when I saw this dish served on our dinner table, I’d feel that we’re enjoying a luxury meal simply because mushrooms were quite pricey at that time. Although big and best quality shiitake mushrooms are still very expensive now, we can get smaller ones with good quality at much cheaper price for substitute. We are quite satisfied with their texture and taste.

Using a traditional Cantonese braising technique, this traditional Chinese banquet recipe transforms simple dried shiitake mushrooms into a luxurious side dish with minimal prep. Serve it over crisp blanched lettuce to absorb every drop of the flavorful oyster sauce glaze.

Why You'll Love This Recipe

• Restaurant-Quality Finish: A tiny piece of rock sugar gives the sauce an elegant, glossy sheen.
• Budget-Friendly Luxury: Thick-fleshed medium mushrooms yield incredible texture without the high price tag.
• Nourishing and Balanced: Paired with crisp lettuce, this wholesome dish brings warm hospitality to your table.

Key Tips for Success

• Rub With Cornflour: Gently massaging soaked mushrooms with cornflour removes residual impurities and creates a smooth, velvety bite.
• Save the Soaking Liquid: Use the fragrant mushroom soaking water as the braising liquid for maximum umami depth.
• Choose Premium Oyster Sauce: High-grade oyster sauce forms the savory core of the braise, so don't substitute with light alternatives.

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Braised Shiitake Mushrooms in Oyster Sauce Recipe

(Printable recipe)
By Christine’s Recipes
Course: Vegetarian
Cuisine: Chinese
Prep time: 15 mins + Soaking mushroom time
Cook time: 40 mins
Yield: 2 to 3 serves

Ingredients:

• 8 to 10 dried Chinese shiitake mushrooms
• 1 thumb-sized rock sugar, about 8 to 10 gm
• a few drops of oil
• lettuce, for garnish
• cornflour (corn starch), for rinsing mushrooms

Seasonings:

• 1 tsp light soy sauce
• 2 Tbsp oyster sauce
• 2 tsp cornflour/potato starch
• 2 Tbsp water
• sesame oil, to taste

Method:

1. Rinse mushrooms and soak in water for about 30 minutes, or until soft enough that you can trim the stems. Rinse away any dirts or impurities. Change clean water and continue to soak until mushrooms completely softened. Drain out the mushrooms. Save the soaking water for later use. Use a handful of cornflour to mix with the mushrooms and rub with your hand. Set aside for 15 minutes, then rinse.
2. Use a deep pot, add the mushrooms, soaking water, rock sugar and a few drops of oil. Cook over medium-high heat. Bring it to a boil. Reduce heat to low and simmer until water dries up and thickens. Add more water if necessary along the way. Pour in the seasonings and stir to combine. Taste by yourself. Season with soy sauce or sugar if needed.
3. Meanwhile, blanch lettuce in boiling water with a bit of oil for 1 to 2 minutes. Don’t overcook, it should be a bit crunchy in texture. Drain well. Transfer on a serving plate. Arrange the mushrooms, and ladle sauce on top. Serve hot.

Notes:

• The bigger mushrooms would be better, but more expensive. But you don’t have to buy those expensive ones. Those smaller ones are of budget choice. Don’t go for those with thin flesh though. Try to choose the ones with thicker flesh, in shiny black colour. Normally, they come in sealed plastic bag. But if you have any chance, smell some samples before you buy. If the mushrooms smell sweet fragrance, they are of good quality.
• By adding a small block of rock sugar, the braised mushrooms become shiny.
• By rubbing the mushroom flesh with a bit of cornflour, then rinse, it helps to make the flesh smoother and velvety.