serves
2
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 500 g mixed mushrooms (including King oyster, swiss brown and button mushrooms), thickly sliced
- salt and black pepper, to taste
- 1 small onion, cut into thin wedges
- 3 garlic cloves, roughly chopped
- 125 ml (½ cup) coconut vinegar
- 1½ tbsp soy sauce
- 2 bay leaves
- ½ tsp whole black peppercorns
- ¼ bunch coriander, sprigs picked
- 1 long red chilli, thinly sliced (optional)
- steamed rice, to serve
Instructions
- Heat 2 tablespoons of oil in a large, heavy–based frying pan over high heat. Cooking in batches if necessary, add the mushrooms, season well with salt and pepper and cook, tossing regularly for 3-4 minutes or until golden. Remove from the pan.
- Add the remaining tablespoon of oil to the pan and place over medium heat. Add the onion and garlic and stir for 3-4 minutes or until softened.
- Return the mushrooms to the pan with the vinegar, soy sauce, bay leaves and peppercorns. Bring to the boil, then reduce the heat to medium-low and cook, covered, for 10 minutes.
- Remove the lid and cook for another 5-7 minutes or until the liquid is reduced and the mushrooms are tender. Taste and adjust the seasoning if necessary. Transfer to a serving bowl, scatter with the coriander and chilli, if using and serve with steamed rice.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
