Hi, this recipe is from the Guardian's 'Feast' magazine, issue 199, 6th November 2021 page 20 by Tom Hunt. Also, find online here.
I wanted to try this recipe because I have made the meat version before and really enjoyed it. The flavours were very similar as the spices and sauces used were essentially the same. Unfortunately, while cooking I completely forgot about the fried egg and so we ended up without. It wasn't a problem as the dish still tasted really good, but I do think it would've been a nice additional touch. Also, you don't have to keep this completely vegetarian (if you don't have an egg) and can instead use half mushroom mix and half pork mince or chicken chunks if you wish too.
If you have any leftover mushrooms mix, you can make a frittata with it. (For one person) Whisk 2 eggs in a glass/jug while reheating the mushroom mix in a small frying pan, wilt in some spinach too. Then, once hot, pour in the eggs and swirl around the pan so the egg covers all the mix. Fry for a few minutes before popping under a preheated grill to set the top.
Enjoy!
Hazel :)
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Dietary Info:
-Suitable for Vegetarians and Vegans
{Don't serve with the optional fried egg (if vegan) and use a vegan / vegetarian fish sauce. If you can't find any, use extra soy sauce.}
-Dairy Free
-Gluten Free
{Serve with rice rather than in a brioche roll, or find a gluten-free roll. Double check your soy sauce and fish sauce before use though as some brands include wheat in their recipe.}
-No Nuts
-Main Meal
Serves 2 {I increased quantities to serve 3 people. There was a little leftover, but not really enough for another person, unless you were serving in rolls.}
Ingredients:
-1tbsp vegetable oil {I used extra virgin olive oil.}
-1 shallot, peeled and finely sliced {For 3 people, I used 1 onion. If you are cooking for 2, use half. I would recommend a brown onion, but if you only have red use it.}
-3 garlic cloves, peeled and minced
-2-3 birds eye chillies, to taste {I used a different type of chilli, deseeded. For 3 people, 1 red and 1 green chilli.}
-170g mushroom stalks and skins (and/or whole mushrooms and other leftover vegetable such as -peppers, green beans and spring onions), minced {For 3 people, I used 300g mushrooms, 1 red pepper and 3 spring onions.}
-1/2tsp unrefined sugar {I just used white sugar.}
-1tbsp dark soy sauce
-2tsp fish sauce (regular or vegan)
-1tsp rice, white-wine or cider vinegar
-3 large sprigs Thai holy basil (or Thai basil or regular basil)
To serve (optional):
-Rice or a brioche roll, chopped baby gem lettuce, cucumber ribbons, carrot matchsticks, sesame, sriracha and a crisp fried egg {I did rice and would recommend that you serve with a fried egg too.}
Method:
1: Put the oil in a wok or frying pan over a medium-high heat. When hot, add the sliced shallot, garlic and bird’s eye chillies, and stir-fry for three minutes. {Add salt and pepper too. The vegetables should have started to soften but won't be fully cooked yet, don't worry as they will continue cooking in step 2.}
2: Turn up the heat and add the minced mushroom stalks and skins {And any other veg.} and stir-fry for three to five minutes until caramelised. {If including whole mushrooms like me, they release a lot of water when cooking so after a few minutes, you may need to drain off some cooking water if it is taking too long to evaporate off. This will make caramelising them easier.}
3: Add the unrefined sugar, soy and fish sauces, and the vinegar, then stir-fry until absorbed. {Add back in a drop of the cooking water you drained off earlier, if it is too dry.}
4: Deglaze the pan with a tablespoon of water, scraping all the tasty bits from the bottom of the pan, then take off the heat and stir in the whole holy basil leaves and finely chopped stalks, and season to taste.
5: Serve with rice or in a brioche roll topped with chopped little gem, cucumber, carrots, sesame seeds, crispy shallots, coriander, sriracha and a crispy fried egg. {Even if doing rice, I suggest you add a fried egg on top.}
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/OAr55Yz
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