Pickled oyster mushrooms with chilli
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Cloves garlic; peeled and finely | |
| ; sliced | ||
| 300 | millilitres | South Australian extra virgin olive oil |
| ; or quality fresh peanut oil | ||
| 4 | Trays of oyster mushrooms | |
| 2 | smalls | Hot chillies; very finely chopped |
| 4 | larges | Sweet red chillies; seeded and finely |
| (4 to 6) | ||
| ; julienned | ||
| ½ | teaspoon | Sea salt |
| ½ | teaspoon | Coarsely cracked black pepper |
| 300 | millilitres | Balsamic vinegar |
Directions
Saute the garlic in a little of the olive oil until it is golden.
Remove it from the pan and drain it on a paper towel.
Add the remaining oil and turn the heat to its highest point. When it is very hot, add all of the mushrooms and cook them, stirring them over gently but continuously until they are golden brown.
Add the chopped chilli and chilli julienne, salt and pepper, cook for a further minute, then standing well back as it sometimes ignites add the vinegar.
Stir over and remove from the heat, stir in the garlic.
NOTE: Good recipe references for oyster mushrooms can be found in most Chinese and Japanese cookbooks. Their delicate flavour work well with fish and chicken, but as a texture they are excellent with almost any type of flavour of food combination.
Converted by MC_Buster.
Per serving: 74 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 26g Carbohydrate; 0mg Cholesterol; 946mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1½ Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.