Every time I get take-out pho now (cause we're still in this pandemic, guys - get vaccinated please), I always have a bunch of basil left over. But now, I just use it to make three cup mushrooms! It's a great way to use up the extra herb instead of throwing it away. And Thai basil is key; the Italian basil just doesn't give the same punch/effect.
I tried making this in a cast iron Staub and the sauce was thick and reduced, but when I tried making it in a regular pot, it just wasn't the same. The mushrooms leeched a lot of liquid - but that may also depend on the type of mushroom used? In any case, if that happens, boil vigorously at the end over medium-high until the liquid reduces.
2 lbs assorted mushrooms (I've used sliced king oyster plus shimeji and baby king oyster plus shimeji - but the sliced king oyster was the one that had a lot of liquid with the pot. Must experiment)
2 Tbps dark or toasted sesame oil
1 inch chunk of sliced ginger
6 cloves peel ginger, left whole
1 Tbps soy sauce
1 1/2 Tbps dark sweet soy sauce
1 1/2 Tbps Shaoxing wine
Handful of Thai basil leaves
Heat sesame oil in a heavy bottom cast iron pot (or clay pot, ideally) over medium-high heat. Add ginger and garlic, cook until lightly golden and aromatic. Add mushrooms and mix thoroughly.
Add the rest of the liquids and mix again to comvine. Cover the lid, lower the heat and simmer for 10 minutes, stirring once halfway through. Once cooked, add the basil leaves and stir well. Serve hot with rice.
Notes: You can substitute the 2 lbs mushrooms with 1.5 lbs dark meat chicken. Cut into bite sized pieces and rub them with 1/2 tsp baking soda. Marinade for 10 minutes and then rinse off completely. Pat the chicken dry and then continue the recipe method above.
