Nornie Bero's poached spicy mushrooms

Name: Poached spicy mushrooms recipe
Yield: 8
Ingredients: 2 cups (500ml) red wine vinegar; 5 bay leaves; 3 garlic cloves, sliced; 1/2 tsp whole pepperberries; 100g enoki mushrooms; 200g oyster mushrooms, sliced; 200g shiitake mushrooms; 200g king brown mushrooms, sliced; 1 tbs vegetable oil; 1 tbs fresh native thyme (see note, p 96); 1 tbs chilli paste; 100g karkalla; 00g samphire (native succulent, see note, p 96); Lettuce cups, to serve

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by Nornie Bero

Jan 24, 2022

Note: If you can’t find karkalla and warrigal greens, replace with green vegetables, such as bok choy or silverbeet (Swiss chard).

2 cups (500ml) red wine vinegar
5 bay leaves
3 garlic cloves, sliced
1/2 tsp whole pepperberries
100g enoki mushrooms
200g oyster mushrooms, sliced
200g shiitake mushrooms
200g king brown mushrooms, sliced
1 tbs vegetable oil
1 tbs fresh native thyme (see note, p 96)
1 tbs chilli paste
100g karkalla
00g samphire (native succulent, see note, p 96)
Lettuce cups, to serve

Method

1.

In a large saucepan, combine 4 cups (1 litre) water, the vinegar, bay leaves, half the garlic and the pepperberries and boil for 30 minutes. Add the mushrooms and poach for 10 minutes, then drain and strain off the liquid. Set the mushrooms aside.
2.

In a large frying pan, heat oil over medium-high heat and fry remaining garlic with the mushrooms, native thyme, chilli paste, karkalla and samphire for 5 minutes, before adding salt flakes to taste. Eat with lettuce cups.

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