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:
- 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.
- Boil shredded mushroom in boiling water for 30 seconds and then drain.
- Put mushroom into running cold tap water or ice water for another 5 minutes.
- Dry shredded mushroom with a clean tea towel or kitchen paper.
- Heat a pain over high heat and add olive oil.
- Reduce the heat and stir fry the shredded mushroom over low heat, fry until golden brown colour.
- When mushroom becomes golden brown, add salt, cumin, and red chilli powder.
- Ready to serve.
Tips:
- Feel free to try out different mix-and-match herbs and spices in your unique entrée.