Braised Chinese Black Mushrooms with Fatt-Choy

We got a fabulously luxurious treat from Ms PR who'd brought some of her delicious home-cooked fare to the office to supplement lunch one day. She'd apparently taken 36 hours to braise the traditionally Chinese New Year festive dish. The resulting dish was a fragrant, rich and full-bodied, incredibly soft and earthy mushrooms, with dried scallops and oysters adding that luxe seafood element.

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