Teochew Treasure Mushrooms 传统潮州豆酱香菇

by Angie Liew
Watch Huang Kitchen Youtube Channel Banner

Everyone has a favourite and nostalgic dish deep in their hearts. For my family, this homestyle stir-fried mushrooms with fermented beanpaste (taucho) dish lovingly prepared by my late mum-in-law who is a teochew, had been, still is and will always be our family’s most treasured dish, as the name of this dish seems to imply. Every bite of these flavourful mushrooms reminisce pleasant memories of my mum-in-law’s skills and efforts in preparing this wonderful dish for all of us. This teochew treasure mushroom is a very popular vegetarian dish, traditionally served and a MUST have for our family on the first day of Chinese new year. It’s also one of my hubby’s favourite!

The main star of this dish is the dried black mushrooms (shiitake mushrooms). They are frequently speckled. These mushrooms range in price from moderate to the more expensive.The more expensive ones are called ‘flower mushrooms’ as they have a thick cap and nice curl. However, the cheaper ones are perfectly good for use in soup and stir fries.

This is a very simple to cook dish and and the mushrooms add their own special flavour to this dish. Just stir-fry softened mushrooms with fermented bean paste (taucho) making sure that the mushrooms are fully infused with the flavourful beanpaste (taucho). Then thoroughly mixed the beanpaste infused mushrooms with sweet dried beancurd. And we’re done! Yes, it’s just that simple yet so delicious.

Teochew Treasure Mushroom Recipe - Close Up- Huang Kitchen

 

 

Teochew Treasure Mushrooms 传统潮州豆酱香菇

Recipe by Huang Kitchen, Angie Liew
Teochew Treasure Mushrooms is a simple yet flavourful dish. Just stir fry softened mushrooms in fermented beanpaste (taucho) until fully infused. Then mixed with fried sweet dried beancurd for extra flavour.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Keyword: stir fry, vegan, vegetarian
Servings: 4 people

Ingredients

  • 100 grams dried shiitake mushrooms, soaked till soft
  • 4 dried sweet beancurd sheets, soaked, cut into thick pieces
  • 2 tbsp sesame oil
  • 1 1/2 tbsp taucho, fermented bean paste
  • 1 tbsp sugar, to taste
  • 1 tsp ground white pepper
  • 1/4 cup mushroom fluid, from soaked mushrooms
  • 2 stalks coriander leaves / cilantro, cut into long strips

    Instructions

    • Teochew Treasure Mushrooms
      First, have ready all the ingredients for this dish.
    • Teochew Treasure Mushrooms
      Soak the dried sweet bean curd sheets in water, until slightly soft.
    • Teochew Treasure Mushrooms
      Using a pair of scissors or knife, cut the dried sweet bean curd sheets into thick strips and set aside.
    • Teochew Treasure Mushrooms
      Then wash and soak (rehydrate) dried shiitake mushroom in cold water, covered, for 1 - 2 hours or overnight till soft. Alternatively, place the mushrooms in a heatproof bowl and soaked in hot or boiling water for at least 20 minutes until the caps are tender.
    • Teochew Treasure Mushrooms
      When the mushrooms have softened, strain and retain 1/4 cup of the mushroom fluid for use later.
    • Teochew Treasure Mushrooms
      Then trim off mushroom stems, squeeze out excess water.
    • Teochew Treasure Mushrooms
      Rinse and shake dry the coriander leaves. Then using a sharp knife, cut into 2 inch strips, starting from the leaves to the stems. And we're ready to fry the mushrooms.
    • Teochew Treasure Mushrooms
      To stir fry the mushrooms, first heat up 1 tablespoon sesame oil in a wok.
    • Teochew Treasure Mushrooms
      Add in the shiitake mushrooms and stir fry over medium heat until fragrant and caps are fully infused with the sesame oil, about 5 minutes.
    • Teochew Treasure Mushrooms
      Dish up and set aside the mushrooms.
    • Teochew Treasure Mushrooms
      In the same wok, heat up another tablespoon of sesame oil.
    • Teochew Treasure Mushrooms
      Add in the dried sweet beancurd strips and stir fry the beancurd in the oil until slightly browned, about 3 minutes.
    • Teochew Treasure Mushrooms
      Dish up and set aside the fried sweet dried beancurd strips.
    • Teochew Treasure Mushrooms
      Then add in fermented bean paste and stir fry for about 1 minute.
    • Teochew Treasure Mushrooms
      Quickly add the sesame oil infused fried shiitake mushrooms. Fry to make sure the mushrooms are coated with the bean paste.
    • Teochew Treasure Mushrooms
      Then add in sugar and continue to stir fry for another 1 to 2 minutes.
    • Teochew Treasure Mushrooms
      Add a dash of ground white pepper.
    • Teochew Treasure Mushrooms
      Then pour in retained mushroom fluid.
    • Teochew Treasure Mushrooms
      Cook, stirring occasionally, until the mushrooms are tender, fully flavoured and the fluid has dried up.
    • Teochew Treasure Mushrooms
      Next, add the fried sweet beancurd strips.
    • Teochew Treasure Mushrooms
      Lightly toss to mix the sweet beancurd with the flavoured shiitake mushrooms.
    • Teochew Treasure Mushrooms
      Lastly, toss in the cut coriander leaves.
    • Teochew Treasure Mushrooms
      Lightly mixed to fully combine the coriander leaves with the mushrooms and sweet beancurd. And we're done!
    • Teochew Treasure Mushrooms
      Serve this flavourful mushroom dish hot with steamed white rice. And as always, ENJOY!

Enjoy!

Notes

It is best to soak the mushrooms in lots of cold water, covered, for 1 - 2 hours or overnight. Soaking in hot water takes less time, but this causes the mushrooms to lose much of their characteristic fragrance. Dried mushrooms can keep for many years if stored in a dark and dry place.

Leave a Comment

You may also like these recipes

Do NOT follow this link or you will be banned from the site!