So in my attempt to put together a Chines style dinner (see bok choy recipe) I tried myself also at cooking oyster and shitake mushrooms. As I said previously I am lost in front of the various Asian spices and sauces, and more in general ingredients, so I end up buying some basic ingredient, like soy sauce, and substitute the other ingredients with whatever I think could work. The result is often good, even if not exactly kosher….
Now I am sure I made some fatal mistake, like oyster mushrooms maybe should not be cooked this way or I should have cooked everything faster or slower, and I am well aware that passito and balsamic vinegar are not ingredients that are likely to be used in Beijing households, but the whole thing turned out surprisingly well. To me it wasn’t too distant from what you find in restaurants over here, and definitely better than a lot of take outs. However, if someone has suggestions on how to improve my dish I would be happy to hear: when it comes to non Italian cooking I am pretty much blindly putting stuff together trying to imitate flavors I tasted in (possibly not so authentic) restaurants, so help is more than welcome!