Ingredients
2
2 servings
- •3 tablespoons vegetable oil
- •2 cups beech mushrooms
- •2 cups oyster mushrooms, sliced
- •1 cup shiitake mushrooms, chopped
- •½ cup chicken stock
- •½ teaspoon salt
- •1 tablespoon water
- •1 teaspoon cornstarch
- •2 tablespoons diced red bell pepper
- •2 tablespoons sliced green onions
- •1 teaspoon ground white pepper
Instructions
- Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
- Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
- Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
- Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
- Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.
Nutritional Facts
Per 2 servings
- Calories: 279
- Carbohydrate: 15g
- Fat: 21g
- Fiber: 4g
- Protein: 8g
- Sugar: 4g
Related Recipes
Creamy Mushroom Stew
Easy Creamy Mushroom Stew
Wild Mushroom Sauce
Mushroom Stir-Fry
Instant Pot Wild Rice with Mushrooms
Slow Cooker Chicken and Mushroom Stew
Instant Pot Chicken and Wild Rice Chowder
Mushroom and Chicken with Sour Cream Soup
Mushroom Sauce
Mushroom Lentil Barley Stew
Stewed Burgers
