I love Asian mushrooms more than I like ‘Western mushrooms’. I like their chewier texture and how they absorb Asian flavours. Enoki and shiitake are my favourites. The only catch is the carbon miles involved in buying these types of mushrooms in Australia as they are mainly grown overseas. Here is a super easy recipe to prepare them on top of rice.
2-3 types of Asian mushrooms eg. enoki, shiitake, oyster, shimeji
3 tablespoons of butter or dairy-free margarine
2 cloves of garlic, finely chopped or minced
2 tablespoons of tamari or wheat-free soy sauce
1 handful of snowpeas (optional)
Coriander, Vietnamese mint or Asian basil to garnish
1 bowl of steamed or fried rice
1. Cook the steamed or fried rice as mushroom cooking won’t take long.
2. To prepare mushrooms, if attached to a stem of roots (eg. enoki), cut off stem. Cut shiitakes in half.
3. Melt butter/dairy-free margarine in a large wok or frypan.
4. Turn down heat and add garlic, cook until soft.
5. Turn the heat back up and add mushrooms to the pan.
6. Add the tamari or wheat-free soy sauce. You may need to add an extra tablespoon or two if you have lots of mushrooms.
7. Stir fry until mushrooms are soft, adding butter/margarine and tamari so they are wet.
8. Serve mushrooms on a bed of rice with Asian herbs as garnish.
One of my favourite teenage dishes was my Dad’s enoki mushrooms cooked in butter. The legacy lives on…