Hen Of The Woods With Black Bean Sauce Food

HEN-OF-THE-WOODS WITH BLACK BEAN SAUCE

Steps:

• Remove the base of the hen-of-the-woods and discard. Rinse the mushrooms under cool, running water. Slice them lengthwise into 1/2-inch strips, then put them into a saucepan. Cover the pan and, without adding any water, braise the mushroom pieces over medium-low heat until they release their water and can be pierced easily with a fork, about five to seven minutes. (Check the pan after two or three minutes and, if it is dry, add one-half cup of water.) Take off the lid, turn the heat up to high and cook until all the water has evaporated. Remove from heat.
• Pour the oil into a large skillet and turn the heat up to high, then add the black beans, garlic and ginger. Stir-fry for 15 to 30 seconds or until the ingredients are fragrant. Add the mushrooms, peppers and onion and continue to stir-fry for one to two minutes or until the vegetables begin to soften.
• Add the stock and soy sauce and bring to a boil. In a small bowl, mix the cornstarch and cold water. Stir this mixture into the skillet, and when the sauce thickens, remove from heat and serve.

HEN-OF-THE-WOODS MUSHROOMS

Steps:

• Brush any soil off mushrooms; cut mushrooms into 1-inch dice.
• Melt butter with oil in large skillet over medium-high heat. When butter stops sizzling, add mushrooms; sauté until tender, about 4 minutes. Add shallots, garlic, thyme, salt and pepper. Sauté 2 minutes and serve.

MUSHROOM ADOBO

Steps:

• Cook brown sugar, undisturbed, in a small saucepan over medium heat until melted and a shade darker, about 2 minutes (don't walk away, it can burn quickly). Pour in vinegar, tamari, and ½ cup water, stirring and scraping up solidified sugar on bottom of pan with a wood spoon, and bring to a boil. Reduce heat to medium-low, add garlic, bay leaves, peppercorns, and salt, and simmer 15 minutes to infuse.
• Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Return sauce to pan and bring to a boil over medium heat.
• Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
• Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.
• Mix mushroom bouillon powder, pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat 2 Tbsp. oil in a large skillet over medium. Working in 2 batches and adding another 1 Tbsp. oil between batches if needed, cook mushrooms, stirring occasionally, until golden brown, about 4 minutes; transfer mushrooms to a plate as you go. Return all cooked mushrooms to skillet, sprinkle with mushroom bouillon powder mixture, and cook, tossing to incorporate, 30 seconds.
• Add adobo sauce to pan, scraping up any browned bits stuck to bottom of pan. Bring to a simmer (still over medium heat) and cook 2 minutes to bring flavors together. Taste and season with more salt if needed.
• Divide rice among bowls and top with mushroom adobo. Top each with a handful of watercress (if using). Do ahead: Mushroom adobo can be made 3 days ahead. Let cool; cover and chill.