SZECHUAN MIXED MUSHROOM with lentil puree (optional)
SZECHUAN MIXED MUSHROOM with lentil puree (optional)
vegan|GLUTEN-FREE|spicy
PREP TIME: 15 mins, or 35 mins if making Szechuan oil
COOK TIME: 45 mins
Ingredient/Recipe notes:
- Always start with more mushrooms you think you need, they shrink a lot as they are full of water. True for most types of mushrooms, as you make substitutions for this recipe.
- The greater the sear, the more delicious flavour, though also brings more ‘heat’ as per TCM principles. If you are feeling a little under the weather, go gentle.
- Homemade Szechuan chili oil recipe here
- Suggest to serve with lentil puree, as a carbohydrate alternative.
INGREDIENTS
2 Tbsp extra virgin olive oil
50g shiitake mushroom, sliced
50g king oyster mushroom, sliced on the bias
50g shimeji mushroom, pulled apart
Himalayan pink salt, to taste
Ground black pepper, to taste
1 - 3 Tbsp Szechuan chili oil, or to taste
spring onions, finely chopped for garnish
Lentil puree (optional)
1/2 medium onion, diced
1 Tbsp extra virgin olive oil
2 cloves garlic, minced
1 cup red lentil, rinsed
2 1/2 cups water
Himalayan pink salt, to taste
Grounded black pepper, to taste
DIRECTIONS
Make the lentil puree: Heat a pan on medium, add oil, onion (sizzle) and a dash of salt to sweat the onion until soft, but not brown. Add minced garlic about half way though, continue sweating.
Add lentils and 1 1/2 cups water and stir frequently, add more water if needed. Once soft to the bite, use a hand blender to create a smooth puree, then season with salt and pepper, set aside.
Sear mushrooms: Heat up oil in a sauté pan over medium-high heat, add half the mushrooms, or to capacity of your pan maintaining a single layer. Season generously with salt and pepper. Toss to coat all mushrooms with oil and then spread them into a single layer. Repeat for remaining mushroom.
Cook for four minutes on medium-high heat without stirring. Stir and cook for 2 more minutes again, or until cooked through, without stirring.
Reduce heat to medium-low and add Szechuan chili oil. Toss to fully coat.
Plate the lentil puree and place Szechuan mixed mushrooms on top, drizzle some more Szechuan chili oil and black pepepr, if you wish, garnish with spring onions or your herb of choice.
Enjoy!
