Sizzling Wild Mushrooms
A recipe for Sizzling Wild Mushrooms from the cookbook, Under Coconut Skies! A variety of mushrooms are pan-fried, topped with eggs, and served with a citrus vinegar sauce for an incredible blend of textures and flavors.
Servings 3 -4 Servings
Ingredients
- 80 milliliters (1/3 cup) vegetable oil
- 3 garlic cloves crushed
- 2 centimeters (3/4 inch) piece of ginger peeled, finely grated
- 1/2 red onion finely chopped
- 2 spring onions (scallions) white parts roughly chopped, green part thinly sliced
- 2 bird's eye chillies deseeded, 1 finely chopped, 1 thinly sliced
- Sea salt and freshly cracked black pepper
- 300 grams (10 1/2 ounces) button mushrooms thickly sliced
- 200 grams (7 ounces) shiitake mushrooms halved if large
- 300 grams (10 1/2 ounces) mixed oyster, king brown and enoki mushrooms left whole if small or thickly sliced
- 3-4 eggs
- 3 teaspoons kalamansi or lime juice
- 3 teaspoons suka (native vinegar) or rice vinegar
- 1 1/2 tablespoons soy sauce
- Steamed rice to serve, optional
Instructions
- Heat 2 tablespoons of the oil in a deep medium frying pan over medium heat.
- Cook the garlic and ginger, stirring, for 30 seconds or until fragrant.
- Add the red onion, the white part of the spring onion and finely chopped chili, then season with salt and pepper and cook, stirring, for 4 minutes or until soft.
- Add the remaining 2 tablespoons of the oil and increase the heat to high.
- Add the button mushrooms and stir-fry for 3 minutes or until starting to soften.
- Add the shiitake, oyster and king brown mushrooms and stir-fry for 2-3 minutes, until almost tender.
- Add the enoki mushrooms and stir-fry for 1 minute or until just tender. Season generously with pepper.
- Reduce the heat to medium. Make three or four indents in the mushroom mixture and crack an egg into each hole.
- Cover with a lid and cook for 3 minutes or until the whites are set, but the yolks are still runny. Remove from heat.
- Meanwhile, combine the citrus juice, vinegar and soy sauce in a small bowl.
- Pour the mixture over the mushrooms to soak.
- Scatter over the spring onion greens and thinly sliced chili and serve straight from the pan, with steamed rice on the side if you like.