Mushroom Medley

This simple but exotic dish we ate in China. The recipe was given to me verbally by our guide translating from the waiter.
1 Kg 1 1/2 Lb mixed mushrooms, anything you can find, ie. field mushrooms, button mushrooms, shitake mushrooms, enoki mushrooms, brown mushrooms
500gm 1 Lb firm tofu
vegetable oil
6 spring onions cut into matchsticks
1 bunch coriander leaves, chopped
5 long red chillies, cut in half lengthways, deseeded and cut into matchsticks
1 tin baby sweetcorns
125 gm 4 oz cashew nuts roasted and chopped
Soy Dressing
1/4 cup soy sauce
2 Tblsp rice vinegar
1 Tblsp caster sugar
1 tsp sesame oil

Clean the mushrooms discarding any thick stems. Thickly slice them keeping types seperate.
Heat 2 Tblsp oil in a wok and fry the mushrooms separately according to type. Add more oil as required to the wok. Mushrooms shrink in size and soak up the oil. Add all the mushrooms into a bowl together and toss to mix.
Drain the tofu and dry on kitchen paper. Cut into long thick strips. Deep fry in the wok, half at a time, for 5 minutes until golden and crisp. Drain on kitchen paper.
Drain the tin of baby sweetcorns. Place in a bowl and microwave for a minute to heat through.
Place all the ingredients in a bowl together and toss.
Place all the soy dressing ingredients in a jar with a lid and shake well to combine.
Pour over the mushroom medley.
Serve hot, sprinkled with cashew nuts. Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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