About the Recipe
Are you a mushroom lover. Personally, I adore mushrooms, cooked or raw. (If you don't like mushroom, stop here!) The trick here is giving the mushrooms enough flavour to make them work as the focus of the dish. I like to think the sauce I use in the recipe does that with room to spare. But you be the judge!
Ingredients
150g / 5 oz button mushrooms
100g / 3.5 oz fresh shiitake mushrooms
130g / 4.5 oz king oyster or oyster mushrooms
2 spring onions
a little chilli
for the sauce:
1 tbsp sugar
2 tbsp soy sauce
2 tbsp mirin
1tsp potato flour
1 tbsp sesame oil
2 portions of cooked rice
* you can use any varieties of mushroom for this recipe
* I used a piece of fresh chilli pepper but you can use fried chilli or chilli powder if you wish
Preparation
clean the mushrooms. trim the bottoms and slice into 1cm / 1/2 in pieces
thinly slice the spring onion diagonally
slice some chilli for your topping
combine the sugar, soy sauce, mirin and potato flour in a bowl. stir well
heat the sesame oil in a frying pan. add all the mushrooms and stir fry for 4 - 5 minutes
when the juice from the mushrooms begins to ooze out, stir the sauce once more and then add to the frying pan
stir again for around 30 seconds until the sauce and mushroom juice thickens a little
pile the cooked rice into serving bowls. ladle over the mushrooms
before sprinkling the spring onion and some chilli over the top