Mycofarm mushroom stew

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.

SHARE