Asian Mushrooms

Just a new way to cook some fresh mushrooms, maybe not the most pretty of dishes, especially to photograph, but sometimes it’s worth looking underneath the visual.

 I’ve eaten these hot, I’ve eaten these room temperature and I’ve certainly eaten these mushrooms as leftovers the next day. No matter which way they make their way into my mouth, I always love them.

 Great as a side dish if making other like minded flavoured dishes, and they go along so well with chicken or a very rare steak, and of course as they’re vegetarian a great dish if that’s what you’re looking for .

 Just as a side bar, I also really adore these just sitting on top of some toasted sourdough that has been lathered in some of my whipped flavoured butter – Here the link for that

 Go on, give it a go and enjoy your sweet life!

May not look amazing, but they certainly taste incredible.

 What You Need

•  600g Button Mushrooms – See Tip Box

• 2 Garlic Cloves - Minced

• 120ml Olive Oil

• 60 ml Dark Soy Sauce

• 2 tbsp Dried Parsley Flakes

• 1 ½ tsp Mirin

• 1 tsp Sesame Oil

• ½ tsp Malden Salt

• ½ tsp Fresh Ground Black Pepper

• ¼ tsp Ground Cumin

• ¼ tsp Ground Ginger

Let the cleaned mushrooms cook in a tray in the hot oven for ten minutes.

 How It’s Done

•  Heat the oven to 180c

• Using damp kitchen paper, wipe the mushrooms clean - See Tip Box

• Lay them on an oven proof tray and put into the hot oven to cook for 10 minutes.

Mix all the ingredients together.

• While the mushrooms are in the oven, mix all the other ingredients together in a bowl large enough to hold all the mushrooms.

• After ten minutes, remove the mushrooms from the oven and throw them all into the bowl with the sauce.

• Mix then around so the mushrooms are really well coated.

Put the coated mushrooms in an oven proof dish and back in the oven.

•  Put the mushrooms along with all the sauce into an oven proof dish.

• Put the dish back into the hot oven and cook for another 8 minutes.

• Serve hot or at room temperature

Serve warm, cold or as leftovers.

 Tip Box

•  Mushrooms – 1) Using small button mushrooms are perfect for this recipe. They are the perfect portion size and look great when served. If the mushrooms are too large, but them into bite sized pieces before cooing for the first time.

  2) Mushrooms are incredibly porous, so don’t soak the mushrooms in water when. washing them. Use a damp paper towel to wipe them clean.

Sop up all that sauce.