Mycofarm mushroom stew

Pick mushrooms that are firm and not discoloured. These varieties from Mycofarm are sold on premise and available in selected supermarkets.
By epicure
Published on Tuesday, 02 Jul 2013
Cuisine
European
Type of Meal
Mains
Vegetarian-friendly
Yes
Level of Difficulty
Easy
Speed
Quick

Serves 4 Prep time 10 minutes
Cook time 20 minutes


1 tbsp olive oil
200g white onions, diced
3 tbsp garlic, minced
120g hiratake mushrooms, trim off stalk
120g white shimeji mushrooms, trim off stalk
120g buna shimeji mushrooms, trim off stalk
100g shiitake mushrooms, cut into quarters
2 tsp apple cider vinegar
2 tbsp coriander leaf, chopped
pinch salt
pinch sugar
pinch freshly cracked black pepper
1 cup mushroom stock
1 cup coconut cream

garnish
15g Genting green salad
5g Genting herbs
5g edible flower petals
pinch freshly cracked black pepper

• Heat up a large non-stick pan with olive oil, then fry the onions till fragrant. Add in garlic and fry till fragrant, followed by the assorted mushrooms and apple cider vinegar.
• Sauté for 3-5 minutes or until the mushrooms have softened.
• Add in coriander leaf and season to taste with salt, sugar and black pepper
• Pour mushroom stock into the mixture and simmer for 3 minutes.
• Add in coconut cream and simmer until slightly thickened. Garnish with Genting brand green salad, Genting herbs, edible flower petals and black pepper and serve.