Wild Mushroom Stew

Ingredients

• tablespoon svegetable oil
• cup sbeech mushrooms
• cup soyster mushrooms, slice d
• cup shiitake mushrooms, chopped
• 1/2 cup chicken stock
• 1/2 teaspoon salt
• tablespoon water
• teaspoon cornstarch
• tablespoon sdiced red bell pepper
• tablespoon sslice d green onions
• teaspoon ground white pepper

Instructions

1. Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
4. 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.
5. Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.

Tips

The clay pot needs to be heated gradually in the oven otherwise it may crack. If your clay pot is brand new, it might be a good idea to cook congee (rice soup) in it for the first time. It will help the clay pot last longer. Use 1/2 white beech mushrooms and 1/2 brown beech mushrooms.