Date: 01/04/2025 01/05/2025
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Boletus and Black Fungus Stew
Summary:
This is a rich and aromatic vegan stew where the umami taste of boletus mushrooms pairs perfectly with the chewy texture of black fungus, creating a nourishing and hearty dish.
Ingredients:
Dried boletus mushrooms 50g (soaked in water)
Dried black fungus 30g (soaked in water)
Carrot 100g (sliced)
Red dates 5 (pitted)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Water or vegetable broth 800ml
Vegetable oil 1 tablespoon
Instructions:
1. Soak the Ingredients:
Soak the dried boletus mushrooms and black fungus in warm water for 30 minutes. Rinse well, drain, and cut the boletus into large pieces while tearing the black fungus into smaller sections.
2. Sauté the Vegetables:
Heat vegetable oil in a pot over medium heat. Add the sliced carrots and stir-fry for 1 minute until slightly softened.
3. Add the Mushrooms:
Add the soaked boletus mushrooms and black fungus to the pot, stir-frying for another 1-2 minutes to release their fragrance.
4. Simmer the Stew:
Pour in water or vegetable broth, then add red dates, light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Stir well.
5. Slow Cook for Flavor:
Cover the pot and let it simmer over low heat for 20-25 minutes, allowing the flavors to develop and the mushrooms to fully absorb the broth.
6. Adjust Seasoning:
Taste and adjust the salt level as needed. Stir well and turn off the heat.
7. Serve and Enjoy:
Ladle the stew into bowls and serve hot. The soup is rich and umami-filled, while the mushrooms provide a satisfying bite.
