Wild Mushroom Stew

Ingredients

• 3 tablespoons vegetable oil
• 2 cups beech mushrooms
• 2 cups oyster mushrooms , sliced
• 1 cup shiitake mushrooms , chopped
• 0.5 cups chicken stock
• 0.5 teaspoons salt
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 tablespoons diced red bell pepper
• 2 tablespoons sliced green onions
• 1 teaspoon ground white pepper

Instructions

1. 1

   Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.

3. 3

   Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.

4. 4

   Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.

5. 5

   Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.