Best 3 Drunken Mushrooms Recipes
Indulge in the delectable flavors of Drunken Mushrooms, a classic Cantonese dish that tantalizes the taste buds with its savory, boozy, and umami-rich essence. Originating from the vibrant streets of Hong Kong, this iconic dish features plump, meaty mushrooms marinated in a heady concoction of Chinese rice wine, soy sauce, oyster sauce, and an array of aromatic spices. The mushrooms soak up the intoxicating marinade, resulting in a symphony of flavors that dance on the palate. This article presents two enticing variations of Drunken Mushrooms: a traditional stovetop recipe and an innovative air fryer version. Both methods yield succulent, tender mushrooms bursting with umami goodness, perfect for any occasion. Whether you're a seasoned cook or a culinary novice, these recipes will guide you through the process of creating this delectable dish in the comfort of your own kitchen.
Here are our top 3 tried and tested recipes!
DRUNKEN MUSHROOMS
An impressive topping to any steak without a lot of effort or ingredients. Sweet and garlicy. The concord wine needs to be very sweet for this recipe. Not a wine you would normally drink. I use Manischewitz Concord Grape. The wine will almost carmalize during cooking. You may use canned mushrooms but fresh seem to absorb the flavors better. If you use canned mushies, drain the liquid.
Provided by racrgal
Categories Low Protein
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in medium skillet.
- Add mushrooms and garlic. Cook just until tender.
- Add wine and reduce heat to simmer.
- Simmer slowly until the wine completely cooks away. The mushrooms will take on a purplish look from absorbing the wine. If your mushrooms are finished and the rest of the meal is not add a splash more wine and continue to simmer. You cannot over cook the mushrooms.
DRUNKEN MUSHROOMS
This recipe actually cooks for 3-5 hours. Put it on in the morning and let it simmer most of the morning. TRUST ME ON THIS...everyone will go crazy for these!!!
Provided by The Kissing Cook
Categories Summer
Time 6h
Yield 10 mushrooms, 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 2 cups water to boiling. Stir in Bouillon cubes until dissolved. Add remaining ingredients. Slowly bring to a boil over medium heat; reduce to simmer. Cover and simmer 3 hours.
- Uncover; simmer 3 additional hours until liquid is reduced so it just covers mushrooms.
- Adjust seasonings before serving.
DRUNKEN MUSHROOMS
My dad loves mushrooms. One of his favorite things to do when he was growing up on the open, rolling farmlands of his home in Poland, was to go "mushroom hunting" in the forest. He still loves to go "mushroom hunting". With his friend, or people from church, he will get up super early at the crack of dawn, and take a drive out...
Provided by Monica H
Categories Sides
Time 35m
Number Of Ingredients 11
Steps:
- 1. Heat 1 TBS olive oil in pan. Keep pan on low - low/med heat.
- 2. Rinse mushrooms well. Chop off ends of the short stems of the oyster mushrooms. Drop them into the pan, and let them sautee without stirring for about 2-3 minutes. Then, stir, and let sautee for another 2-3 minutes (depends on how big your oyster mushrooms are... they can get HUGE, so either cut them in half, or increase the sautee time if they are that big).
- 3. In the meantime, chop off the hard stems from shittake mushrooms. After oyster mushrooms have been sauteeing for about 5-6 minutes, add the shittake into the pan.
- 4. Give it a good stir. Add now the other tablespoon of olive oil, the salt and garlic. Stir and let sautee for 3-4 minutes.
- 5. Now add half of your beer. Stir, and let simmer uncovered for 3-4 minutes.
- 6. Add the rest of your beer. Stir, cover and let simmer for 7-8 minutes.
- 7. Uncover and test to see if 'shrooms are tender, and if liquid is mostly gone. If not, then add a splash of water, cover it up and let it simmer on low heat for a few more minutes.
- 8. At the end, stir in the sugar, and the chopped herbs. Keep it covered until ready to serve. ***** These drunken shrooms have a strong, bitter taste to them and are meant to be served as mixed with some carmelized onions, or as a diced topping on salad. If you can handle the flavor, eat them by themselves along with a good piece of rye bread.
Tips:
- Use Fresh Mushrooms: For the best flavor and texture, use fresh mushrooms. They should be firm and plump, with no signs of bruising or discoloration.
- Choose the Right Wine: The type of wine you use will impact the flavor of the mushrooms. A dry red wine, such as Cabernet Sauvignon or Merlot, will give a more robust flavor, while a white wine, such as Chardonnay or Sauvignon Blanc, will produce a more delicate flavor.
- Don't Overcook the Mushrooms: Mushrooms cook quickly, so it's important not to overcook them. They should be cooked until they are tender but still have a slight bite to them.
- Use Fresh Herbs: Fresh herbs, such as thyme, rosemary, and parsley, will add a burst of flavor to the mushrooms.
- Serve Immediately: Drunken mushrooms are best served immediately after they are cooked. They can be served as an appetizer, side dish, or main course.
Conclusion:
Drunken mushrooms are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you prefer them simple or complex, drunken mushrooms are sure to be a hit at your next party or gathering.
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