Braised Mushrooms & Black Moss Recipe | Chinese New Year Dish

If you have ever sat at a Chinese New Year dinner table and wondered what that dark, silky dish was -that was most likely a Braised Mushrooms & Black Moss Recipe. It looks simple. But one bite and you understand why families have been making it for generations.

This dish is earthy, savory, and deeply satisfying. Plus, it is naturally vegetarian-friendly if you skip the dried scallops.

What Is Black Moss Exactly?

Black moss goes by the name fat choy (髮菜) in Cantonese. It is a type of dried vegetable that grows in the desert regions of China, and it looks almost exactly like thin black hair. So yes -as a kid, you probably joked about eating hair. Everyone did.

Once soaked in water, it softens into something that looks like fine, silky noodles. The taste is mild on its own. But when braised with shiitake mushrooms and black moss together in a rich, savory sauce, it soaks up all that flavor beautifully.

In Chinese culture, fat choy sounds similar to the phrase for “getting rich.” So, including it in a traditional Chinese New Year recipe is basically a delicious way to wish everyone prosperity. That is why you will almost always see it on the festive table.

What You Will Need

Here is everything to gather before you start. Nothing too complicated.

For the mushrooms and braise:

• 100g dried shiitake mushrooms (flower mushroom or winter mushroom works best)
• 25g dried black moss, soaked
• 2–3 dried scallops, soaked and shredded (optional but adds great depth)
• 2 tbsp cooking oil
• 10–15g fresh ginger, sliced
• 3 spring onion stalks (white and green parts separated)
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1½ tbsp oyster sauce
• ½ tsp salt
• ½ cup water

For marinating the mushrooms:

• 1 tbsp sesame oil
• 1 tbsp cornflour
• 1 tsp sugar
• 1 tbsp oyster sauce
• ½ tbsp dark soy sauce
• 1 tbsp light soy sauce

Before You Cook -The Prep That Matters

Do not skip this part. Good prep is what makes this dish taste as if it came from a proper kitchen.

Step 1 -Soak the mushrooms

Rinse the dried mushrooms quickly. Then soak them in a bowl of water overnight, or for at least 4–6 hours. They need to be completely soft before cooking. Once done, remove the stems and keep at least half a cup of that soaking water. Do not throw it away -it has a lot of flavor.

Step 2 -Marinate the mushrooms

Mix all the marinade ingredients in a bowl. Add your softened mushrooms and give each one a gentle squeeze so the marinade gets in. Let them sit for at least 20 minutes.

Step 3 -Soak the black moss

For dried black moss preparation, place the black moss in a bowl of water for around 30 minutes. It will soften and expand. Rinse it gently once soft.

Step 4 -Soak the dried scallops

If using dried scallops, soak them in a quarter cup of water for 30 minutes. Shred them into thin threads afterward. Save that soaking water too.

Step 5 -Prep the spring onions

Separate the white and green parts. Lightly smash the white parts with the flat side of a knife. Finely slice the green parts and set aside for garnishing at the end.

How to Cook It

Once everything is prepped, the actual cooking is straightforward.

1. Heat oil in a pot over high heat. Add sliced ginger and the smashed white spring onion parts. Fry for 1–2 minutes until fragrant and slightly charred at the edges.

2. Add in the marinated mushrooms. Sauté for 3–5 minutes, stirring every so often.

3. Stir in the light soy sauce, dark soy sauce, oyster sauce, and salt. Mix everything well.

4. Pour in the reserved mushroom soaking water. Then add the shredded scallops along with their soaking water.

5. Bring the pot to a boil, then add the softened black moss. Toss everything gently to combine.

6. Add half a cup of plain water. Turn the heat down to medium-low, cover with a lid, and let it all braise for 30 minutes.

7. Check in between. If it looks too dry, splash in a little more water. If it is still too liquid, let it cook uncovered for a few more minutes.

8. Finally, toss in the sliced green spring onions. Stir until they just start to wilt. Serve right away.

Tips to Get It Right

Use good mushrooms. Flower mushrooms (花菇) are the best grade -thick caps, meaty texture, incredible flavor. Winter mushrooms (冬菇) are cheaper and still excellent. Either one works well in this Chinese black moss mushroom dish. Look for mushrooms with thick, rounded caps curling inward. Avoid flat or thin ones.

Do not rush the soak. Overnight soaking for mushrooms is ideal. It gives them time to fully hydrate and become plump and meaty. Quick soaking in warm water is faster, but the texture will not be as good.

Use a clay pot if you have one. Clay pots hold heat differently and trap moisture better. The flavor comes out more intense and earthy. But a regular pot still gives you a delicious result -so do not let that stop you.

Save your soaking liquids. Both the mushroom and scallop soaking water carry a lot of concentrated flavor. Using them instead of plain water makes a real difference in the final taste of the braise.

Make it vegetarian. Simply leave out the dried scallops and replace the oyster sauce with mushroom-based oyster sauce. This vegetarian mushroom braise version is just as tasty and works perfectly for anyone avoiding seafood.

What to Serve It With

This dish goes great alongside steamed white rice. The sauce from the braise soaks into the rice perfectly. It also pairs well with other Chinese festive dishes like steamed fish, fried tofu, or simple stir-fried greens.

As a Chinese festive vegetable dish, it is usually placed in the center of the table during New Year meals. Everyone shares from the same pot. That is honestly the best way to enjoy it.

A Few Things to Know About Black Moss

Wild black moss fungus has actually been protected by the Chinese government since 2000 due to over-harvesting damaging desert lands. So the black moss sold today is typically cultivated rather than wild-harvested. You can find it at most Asian or oriental grocery stores. It usually comes pressed into small dry blocks or loose.

If you are making a mushroom and fat choy recipe for the first time, do not worry if the black moss looks strange before soaking. It transforms completely once it hits water.

Final Thoughts

This Braised Mushrooms & Black Moss Recipe is one of those dishes that looks understated but delivers big on flavor. It is not flashy. But it is deeply comforting, full of umami, and tied to so many warm memories for families who grew up eating it.

Whether you are making it for Chinese New Year or just on a regular weeknight, it is worth the prep time. Once you taste it -rich, silky, savory, with those thick meaty mushrooms -you will understand why it has stayed on tables for so long.