dry pot tea tree mushrooms

How to Make Dry Pot Tea Tree Mushrooms: A Comprehensive Guide

Dry pot tea tree mushrooms, a beloved Sichuan-inspired dish, offer a perfect blend of umami, spice, and crunch. Here’s a detailed guide to crafting this flavorful dish at home.

Ingredients: 300g fresh tea tree mushrooms (soaked if dried), 200g bell peppers, 100g onions, 3-4 dried chilies, 2 cloves garlic, 1 tbsp ginger, 2 tbsp cooking oil, 1 tbsp broad bean paste, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, a pinch of Sichuan peppercorn, and chopped cilantro for garnish.

Steps:

1. Prep the Mushrooms: Trim tea tree mushrooms, tear into bite-sized pieces, and blanch in boiling water for 2 minutes. Drain and set aside.

2. Sauté Aromatics: Heat oil in a wok over medium heat. Stir-fry dried chilies, garlic, and ginger until fragrant. Add broad bean paste and cook for 30 seconds to release oil.

3. Cook the Dish: Toss in mushrooms and stir-fry for 3-4 minutes until slightly crisped. Add onions and bell peppers; cook for 2 more minutes. Season with light/dark soy sauce and sugar.

4. Finish and Serve: Sprinkle Sichuan peppercorn for a tingling touch. Transfer to a preheated dry pot, garnish with cilantro, and serve hot with steamed rice.

Tips: For extra flavor, marinate mushrooms in soy sauce for 15 minutes before cooking. Adjust spice levels by controlling dried chilies. Enjoy the rich, savory-sweet taste with a satisfying crunch!