Braised Mushrooms and Tofu Recipe

Rinse shiitake mushrooms, then soak in 1-1/2 cups/375 mL warm water until tender, about 30 minutes. Drain, reserving liquid, and remove stems; slice caps. Pour liquid into measuring cup; top up with stock to make 2 cups/500 mL.

Meanwhile, slice king oyster mushrooms lengthwise (crosswise if using portobellos). Cut off tough end of oyster mushroom stems, if necessary, and tear lengthwise into pieces. Set aside.

In wok or large skillet, heat oil over high heat; cook shallots until beginning to turn golden, about 2 minutes. Add ginger and carrots; stir-fry until edges of carrots begin to brown, 2 to 4 minutes. Add bamboo shoots; stir-fry for 30 seconds. Add shiitake mushrooms; stir-fry until edges of mushrooms are light golden, 2 to 4 minutes. Add rice wine; stir-fry until liquid evaporates. Add cremini mushrooms; stir-fry for 1 minute. Stir in stock mixture, soy sauce and tofu; bring to boil. Stir in king oyster mushrooms; cover and cook until mushrooms are tender, 4 to 5 minutes. Stir in oyster mushrooms and green onions; cook, stirring, until tender, about 1 minute.

Mix cornstarch with 1 tbsp/15 mL water; stir into wok along with enoki mushrooms (if using); return to boil. Simmer for 1 minute.

Makes 8 servings.