Kitchen Experiments: Braised Fusion Mushrooms with Herbs

When in mood for a manic mushroom day, this is fabulous with a steamy bowl of white rice, or I think it would be a fabulous hors d’oeuvre in pastry cups.



Braised Fusion Mushrooms with Herbs
Serves 2-4 as a main

Ingredients:
50g dried Chinese black mushrooms
50g dried morel mushrooms
900g button mushrooms
3 tablespoon extra virgin olive oil
4 tablespoons coarsely chopped garlic
2 teaspoons salt
1 teaspoon five or black pepper
4 tablespoons shaoxing wine
4 teaspoons light soy saue
2 teaspoons sugar
50ml double cream

Garnish:chopped chives and spring onions

Directions:

Soak dried Chinese and morel mushrooms in two separate bowls of warm water for 20 minutes. Then drain the Chinese mushrooms and squeeze out the excess liquid. Strain this mushroom liquid and reserve. Remove and discard the mushroom stems and cut the caps in half. Rinse the morel mushrooms, to remove any sand. Slice the button mushrooms.

Heat a wok or large frying-pan over a high heat until it is moderately hot. Add the olive oil and immediately add the garlic and stir-fry for 15 seconds. Then add the salt and pepper and all the mushrooms with the mushroom liquid and stir-fry them for 2 minutes. Add the rice wine or sherry, soy sauce and sugar and continue stir-frying for 5 minutes or until the mushroom liquid has been reabsorbed by the mushrooms or evaporated. Give the mushrooms a few stirs, turn onto a warm platter, sprinkle with chives and spring onions and serve at once.

Source: Ken Hom Travels with a Hot Wok