Steamed Black Mushrooms

In theory I was going to serve these mushrooms along-side poached pea sprouts. In practice I wasn't able to get everything done in time and ended up serving them along-side some leftover broccoli soup and a slice of garlic toast. They came out quite tasty nonetheless!

Steamed Black Mushrooms
Slightly adapted from Mastering the Art of Chinese Cooking
40 dried black mushrooms (~1 1/2" in diameter)
4 scallions, cut into 2" lengths
3 Tbsp. peanut oil (I accidentally put 5 Tbsp.)
1"-thick slice ginger, unpeeled and lightly smashed
1 c. chicken stock
2 Tbsp. Shaoxing wine
1 1/2 Tbsp. dark soy sauce
2 tsp. sugar
1/2 tsp. coarse sea salt

1. Cover the mushrooms with hot water and soak for 30 minutes.
2. Drain. Rinse thoroughly. Then squeeze out the excess water. (Whoops! I forgot to rinse mine!)
3. Remove and discard the stems.
4. Place mushroom caps in a steam-proof dish.
5. Combine scallions, oil, ginger, stock, wine, soy sauce, sugar, and salt.
6. Pour the broth mixture over the mushrooms and toss well.
7. Place dish in a steamer.
8. Cover and steam for 30 minutes.

The recipe recommends discarding the scallions and ginger once the mushrooms come out of the steamer. I, however, found the steamed scallions to be delicious and enjoyed eating them with the mushrooms.