Sizzling Wild Mushrooms

Name: Sizzling Wild Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 -4 Servings
Ingredients: 80 milliliters (1/3 cup) vegetable oil; 3 garlic cloves; 2 centimeters (3/4 inch) piece of ginger; 1/2 red onion; 2 spring onions (scallions); 2 bird's eye chillies; Sea salt and freshly cracked black pepper; 300 grams (10 1/2 ounces) button mushrooms; 200 grams (7 ounces) shiitake mushrooms; 300 grams (10 1/2 ounces) mixed oyster, king brown and enoki mushrooms; 3-4 eggs; 3 teaspoons kalamansi or lime juice; 3 teaspoons suka (native vinegar); 1 1/2 tablespoons soy sauce; Steamed rice

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Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3 -4 Servings
Course
Main Course
Cuisine
Filipino

Sizzling Wild Mushrooms

Iris Warren

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A recipe for Sizzling Wild Mushrooms from the cookbook, Under Coconut Skies! A variety of mushrooms are pan-fried, topped with eggs, and served with a citrus vinegar sauce for an incredible blend of textures and flavors.

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Ingredients

Servings

80 milliliters (1/3 cup) vegetable oil
3 garlic cloves crushed
2 centimeters (3/4 inch) piece of ginger peeled, finely grated
1/2 red onion finely chopped
2 spring onions (scallions) white parts roughly chopped, green part thinly sliced
2 bird's eye chillies deseeded, 1 finely chopped, 1 thinly sliced
Sea salt and freshly cracked black pepper
300 grams (10 1/2 ounces) button mushrooms thickly sliced
200 grams (7 ounces) shiitake mushrooms halved if large
300 grams (10 1/2 ounces) mixed oyster, king brown and enoki mushrooms left whole if small or thickly sliced
3-4 eggs
3 teaspoons kalamansi or lime juice
3 teaspoons suka (native vinegar) or rice vinegar
1 1/2 tablespoons soy sauce
Steamed rice to serve, optional

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Instructions

Heat 2 tablespoons of the oil in a deep medium frying pan over medium heat.
Cook the garlic and ginger, stirring, for 30 seconds or until fragrant.
Add the red onion, the white part of the spring onion and finely chopped chili, then season with salt and pepper and cook, stirring, for 4 minutes or until soft.
Add the remaining 2 tablespoons of the oil and increase the heat to high.
Add the button mushrooms and stir-fry for 3 minutes or until starting to soften.
Add the shiitake, oyster and king brown mushrooms and stir-fry for 2-3 minutes, until almost tender.
Add the enoki mushrooms and stir-fry for 1 minute or until just tender. Season generously with pepper.
Reduce the heat to medium. Make three or four indents in the mushroom mixture and crack an egg into each hole.
Cover with a lid and cook for 3 minutes or until the whites are set, but the yolks are still runny. Remove from heat.
Meanwhile, combine the citrus juice, vinegar and soy sauce in a small bowl.
Pour the mixture over the mushrooms to soak.
Scatter over the spring onion greens and thinly sliced chili and serve straight from the pan, with steamed rice on the side if you like.