2 1⁄2 pounds assorted Japanese mushrooms, such as stemmed shiitake caps, maitake, and trimmed enoki
1 cup dry sake or dry white wine, such as pinot gris
1 cup vegetable broth
2 tablespoons soy sauce, preferably a Japanese bottling
1 tablespoon oyster sauce
1 teaspoon tomato paste
1 teaspoon Asian red chili paste, such as sambal oelek
3 tablespoons peanut oil, sesame oil, or extra-virgin olive oil
4 medium shallots, peeled and diced
2 tablespoons minced garlic
1 teaspoon dried thyme, optional
1 bay leaf
2 cups cooked long- or medium-grain brown rice
Wipe the mushrooms clean with a damp paper towel and cut them into 1-inch pieces and set aside.
Whisk the wine, broth, soy sauce, oyster sauce, tomato paste, and chili paste in a small bowl and set aside.
Warm the oil in a large sauté pan or a deep skillet set over medium heat.
Add the shallots and garlic; cook, stirring often, until lightly browned, about 2 minutes.
Add the mushrooms and stir until all the oil has been absorbed.
Pour in the wine mixture; stir in the thyme and bay leaf.
Raise the heat to medium-high and bring to a simmer.
Reduce the heat to low and continue cooking, uncovered, until the liquid in the pan has reduced to half its original volume, 15 to 20 minutes.
Pile the rice on a large serving platter.
Spoon the mushroom stew on top, using the pan juices as a sauce.
– If you want to omit the sake or wine, increase the broth to 2 cups.
– A little dried thyme isn’t traditional, but it will offer a slightly herbaceous flavor among the sweeter notes in the stew.
– You can also serve this stew with “yellow rice” by adding up to 1 teaspoon ground dried turmeric to the rice’s cooking water.
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