Ginger and garlic mushrooms
serves
6
“This works as a simple but delicious side dish, or turn it into a super-quick main with a bowl of rice and a fried egg.” – Lucy Nunes
Ingredients (14)
- 300g enoki mushrooms
- 100ml vegetable oil
- 300g king oyster mushrooms, thickly sliced lengthways
- 100g shiitake mushrooms, stems removed
- 1 tbs sesame oil
- 10cm piece (50g) fresh ginger, cut into matchsticks
- 6 garlic cloves, thinly sliced
- 150g oyster mushrooms
- 150g pearl mushrooms
- 1/3 cup (80ml) oyster sauce
- 1 tbs Chinese rice wine (shaohsing)
- 1 tsp chicken stock powder
- 1/2 tsp white pepper
- Cooked jasmine rice, to serve (optional)
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Cut and discard most of the root from the enoki mushrooms, leaving some root intact so they stay clumped together. Divide into 6 smaller clumps.
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2.Heat 1 tbs vegetable oil in a large frypan and cook half the king oyster and shiitake mushrooms for 2 minutes each side or until golden and tender. Set aside on a baking tray. Repeat with another 1 tbs oil and remaining king oyster and shiitake.
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3.Heat 1 tbs vegetable oil in same pan over high heat. Cook half the enoki mushrooms, fanning each clump out, for 2 minutes each side until golden and crisp. Set aside on a large baking tray. Repeat with another 1 tbs oil and remaining enoki.
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4.Heat remaining 1 tbs vegetable oil and sesame oil in same pan and stir-fry ginger and garlic for 1 minute. Add remaining mushrooms and ingredients and stir-fry for 2-3 minutes until softened. Return king oyster, shiitake and enoki to pan and toss through to coat with sauce.
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5.Transfer to a serving plate. Serve with rice, if desired.
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