Mushrooms have always been my friend but since I cut meat out of my diet they have become my bestie. They take on flavors so easily and the texture is so satisfying. If for some reason you are not a mushroom fan this recipe can work with other vegetables; choose a bean, courgette or broccoli and execute the same instructions. This recipe is inspired by a dish I had at an Indian restaurant’s fusion menu. I normally cringe a little when people talk about fusion and cringe even more when a restaurant has multiple menus but this dish was actually delicious. I literally closed my eyes to make sure I was tasting everything so I could give you a recipe that would let you experience the deliciousness at home.
From this…
…To this!
Live, Love, Eat!
April x
- 130g button mushrooms
- 1/2 cup corn starch
- 1 tablespoon tomato paste
- 2 tablespoons chopped onion
- 2 scallions (green onion)
- 1/2 tablespoon minced garlic
- 7g ginger root, peeled and chopped finely
- 1/4 scotch bonnet pepper, sliced finely
- 1/2 teaspoon cayenne pepper
- 2 tablespoons sesame oil
- 1.5 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1/8 cup water (and more to blanch mushrooms)
- 1 teaspoon salt and pepper
- Boil the kettle and place mushrooms in hot water for a few minutes while you prep your other ingredients. Do not leave them in longer that 4 minutes or else they will be soggy.
- Drain the mushrooms and toss, along with scotch bonnet, in the corn starch and set aside.
- Meanwhile heat one tablespoon of sesame seed oil over medium heat and cook onions and garlic for about 3 minutes until the onions have softened.
- Add 1/2 tablespoon of rice vinegar, tomato paste, 1/8 cup of water, ginger, soy sauce and cayenne pepper and stir until everything is combined evenly in your sauce.
- Allow the sauce to simmer for 5 minutes.
- In a separate small pan heat the other tablespoon of sesame oil on high and cook the mushrooms and scotch bonnet for about 5 minutes until the skin is crispy.
- Add the mushrooms to the sauce along with half of your scallions, salt and pepper and continue to simmer for a couple minutes before serving with fresh scallions for garnish.
- You can use any type of mushroom for this recipe.
eerving 4 so got 16oz of button mushrooms. So should I double the receipe. Serving it with brown rice and kale salad. Right now I have the chicken in the brine for the fried chicken
Hi Kathy, your dinner sounds delish! Please send a pic if you can. As for mushrooms you should double the recipe so for 4 people you’d need about 10 oz of mushrooms.