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This recipe is meant to be made with only Lion's Mane mushrooms and if you can source enough, I would recommend trying it that way. I was only able to get 1 small container of them, so I used several other varieties as well. You will need to make up some mushroom 'dashi'. Soak 5-6 dried shiitake mushrooms in boiling water, use the soaked mushrooms in the dish, drain the liquid carefully to leave the grit/soil/crunchy bits that do your teeth no good behind.
We found the quantity of soy sauce/tamari used to be very high, so we have halved it for this recipe - we have also used more mushroom dashi, and made the dish more liquid. We preferred it that way. If you want a dish with less liquid, just make up 2/3 cup of mushroom dashi.
Ingredients
3-4 packets of Lion's Mane mushrooms
3 tbsp extra virgin olive oil
1/2 onion sliced thinly
3-4 spring onions, white and pale green parts - keep the darker green leaves for serving
1 head of garlic, sliced thinly
2 green chillies, sliced thinly (your choice on the seeds)
1/2 tsp freshly ground black pepper
2 tbsp dark soy sauce (or tamari)
1 tbsp light soy sauce
1-2 tbsp maple syrup
2 tbsp mirin
1-2 cups mushroom dashi (soak dried shiitake mushrooms in boiling water).
Method
We found the quantity of soy sauce/tamari used to be very high, so we have halved it for this recipe - we have also used more mushroom dashi, and made the dish more liquid. We preferred it that way. If you want a dish with less liquid, just make up 2/3 cup of mushroom dashi.
Ingredients
3-4 packets of Lion's Mane mushrooms
3 tbsp extra virgin olive oil
1/2 onion sliced thinly
3-4 spring onions, white and pale green parts - keep the darker green leaves for serving
1 head of garlic, sliced thinly
2 green chillies, sliced thinly (your choice on the seeds)
1/2 tsp freshly ground black pepper
2 tbsp dark soy sauce (or tamari)
1 tbsp light soy sauce
1-2 tbsp maple syrup
2 tbsp mirin
1-2 cups mushroom dashi (soak dried shiitake mushrooms in boiling water).
Method
- In a measuring jug, combine the two soy sauces/tamari, maple syrup, mirin, and dashi, and mix well. Set aside until needed.
- Slice the shiitake mushrooms and any other mushrooms that are not Lion's Mane into thin slices, something that is easy to eat in one bite. Cut the Lion's mane mushrooms into 2cm cubed slices.
- Heat the olive oil in a pan until hot, and sear the lion's mane mushrooms on several sides. Add the remaining mushrooms to the pan and aim to half-cook them. Watch that the mushrooms do not burn, adding more oil if needed (or a touch of the mushroom dashi).
- Add the onions, spring onion, garlic, black pepper and chillies and cook until the onions start to go translucent - be careful not to burn the garlic. Use extra oil or dashi as needed.
- Once the onions start to soften, add the dashi mixture. Return to a simmer and allow to cook until the mushrooms (specifically the lion's mane) are just starting to fall apart - the rest should be tender and cooked.
- Serve either in a bowl with the spring onion greens or over toast, as desired.