RECIPES

I’m Kitty Chau, a final-year Master of Dietetics student. I’m passionate about creating healthy and nutritious recipes by applying my knowledge and multicultural backgrounds for people with musculoskeletal conditions.

Check out our full range of recipes here.

Cumin mushroom entrée

Kitty’s recipe brings together the earthy, umami flavour of king oyster mushrooms and combines it with the tangy and unique taste of cumin. A delicious and unique entrée to complement any dish!

Time: About 30 mins

Serving: 1-2 serves

Ingredients:

• 1 king oyster mushroom (approx 120g)
• 1 pinch salt
• 1 pinch cumin
• 1 pinch red chilli powder
• 1 tsp olive oil

Method:

1. Pull the tines of a fork down the length of the mushroom to shred it into pieces 1-2 cm thick. Tear, shred or slice the cap to the same thickness.
2. Boil shredded mushroom in boiling water for 30 seconds and then drain.
3. Put mushroom into running cold tap water or ice water for another 5 minutes.
4. Dry shredded mushroom with a clean tea towel or kitchen paper.
5. Heat a pain over high heat and add olive oil.
6. Reduce the heat and stir fry the shredded mushroom over low heat, fry until golden brown colour.
7. When mushroom becomes golden brown, add salt, cumin, and red chilli powder.
8. Ready to serve.

Tips:

• Feel free to try out different mix-and-match herbs and spices in your unique entrée.