dry pot apricot mushroom

How to Make Dry-Pot King Oyster Mushrooms: A Complete Guide

Dry-pot king oyster mushrooms, a beloved Sichuan-inspired dish, delight with tender, meaty mushrooms and a spicy, aromatic sauce. Here’s a simple yet flavorful recipe to recreate it at home.

Ingredients: 500g fresh king oyster mushrooms, 2 tbsp cooking oil, 3-4 dried chili peppers, 1 tbsp Sichuan peppercorns, 2 cloves garlic (minced), 1 piece ginger (julienned), 1 green onion (chopped), 2 tbsp doubanjiang (broad bean paste), 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp cooking wine, and sesame oil for finishing.

Steps:

1. Prep the Mushrooms: Trim the mushroom bases and slice them into 1cm-thick rounds. Parboil in salted water for 2 minutes, then drain and pat dry.

2. Sauté Aromatics: Heat oil in a wok over medium flame. Stir-fry dried chilies and Sichuan peppercorns until fragrant, then add garlic, ginger, and doubanjiang. Cook until the oil turns reddish.

3. Cook the Mushrooms: Add the mushroom slices and stir-fry for 3–4 minutes until lightly browned. Pour in cooking wine, soy sauce, and sugar, tossing to coat evenly.

4. Simmer and Serve: Reduce heat, cover, and simmer for 2 minutes. Uncover, increase heat to thicken the sauce, then drizzle with sesame oil. Garnish with green onions and serve hot.

Tips: For extra umami, add a splash of mushroom soaking water. Adjust spice levels by reducing dried chilies. This dish pairs perfectly with steamed rice or noodles!