KYLIE KWONG'S BRAISED CHINESE MUSHROOMS
Makes about 250 g (1 cup) drained mushrooms
12 dried Chinese mushrooms
3 cm x 2 cm knob of ginger, finely sliced
1 spring onion, halved
2 garlic cloves, crushed
2 tablespoons shao hsing wine or dry sherry
Soak mushrooms in hot tap water for 1 hour, ensuring they are completely submerged. Use a small plate to weigh them down if necessary. When softened, remove stems with scissors and discard.
Place mushrooms in a small saucepan and add enough water to cover. Add ginger, spring onion, garlic and wine or sherry, then bring to the boil. Reduce heat and simmer for 20 minutes or until the mushrooms are tender and infused with the flavourings.
Allow to cool in the cooking liquid then store the mushrooms, still in their liquid, in the refrigerator until required – they will keep for a week.
To use, drain the mushrooms well, squeezing out any excess liquid with your hands and use as directed in recipes.