THE VELVET FUNGAL SCORCH

(Our Play on Mushroom Stir-Fry in Oyster Sauce)

THE VELVET FUNGAL SCORCH

Ingredients: 400g Mixed Mushrooms (Shiitake, Oyster, Button), 1 Red onion (sliced into petals), 20g Ginger matchsticks, 3 tbsp Oyster sauce, 1 tbsp Soy sauce, 1 tsp Sesame oil, White pepper, Fresh spring onions...

Ingredients

  • 400g Mixed Mushrooms (Shiitake, Oyster, Button)
  • 1 Red onion (sliced into petals)
  • 20g Ginger matchsticks
  • 3 tbsp Oyster sauce
  • 1 tbsp Soy sauce
  • 1 tsp Sesame oil
  • White pepper
  • Fresh spring onions

Cooking Method

  1. The Dry Scorch Fry mushrooms in a dry pan on high heat until they release their water and turn dark brown.
  2. The Architect Add oil, onions, and ginger; sauté until the onions are soft and translucent.
  3. The Bloom Add sauces and a 30ml splash of water to create a dark, bubbling umami mist.
  4. The Marriage Toss until the mushrooms are glazed in the thick, velvet silk.
  5. The Final Flourish Finish with a heavy dusting of white pepper and spring onions.

Cuisine: Asian

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