Today’s recipe is Asian inspired, but I couldn’t point a finger to an specific country, and I didn’t use any other recipe for a basis. Instead, I just opened the fridge door, found some beautiful mushrooms and my meal pretty much started to develop itself.
It often happens to me that I just get creative based on the ingredients I have at hand. A tiny bit from here, something from there, soy sauce and chili make everything tasty anyway, and just like that, a beautiful meal is ready in no time and struggle. This system of mine usually works out nicely, and often the recipes turn out so good that I feel the urge to share them with others.
The mushroom dish I share with you today is one of my favorites lately. Since I first made it a few weeks ago, I have cooked it for two more times. Once using champignons so I can peacefully say that they are good in this recipe too, but my personal preference is still shitakes, since they have a little more bite and chew to them.
The crispiness of the mushrooms is really enjoyable with the slightly sweet and spicy sauce, but as always if crispiness meets sauce – have the people waiting for the food and not the other way around – otherwise the meal will still be delicious, but you will lose the texture.
Asian Sticky Mushrooms
Serves: 2
Cooking time: 25 minutes
Ingredients:
5 oz shitake mushrooms
0.2 cups cornflour
0.2 cups oil
3.5 oz leeks
3.5 oz capsicum
0.2 cups soy sauce
1 tbsp ketchup
1 tbsp chili sauce of your choice (or more if you like it hot)
1 tbsp coconut sugar
1 cup water
Salt-pepper
Fresh coriander leaves to serve
Directions: Halve or quarter the mushrooms to bite-sized pieces, throw them to a bowl with the cornflour and shake, so the shitakes are covered evenly.
Heat the oil, shake the excess cornflower off the mushrooms back to the bowl and fry until they are golden and crispy from each side. This should take around 5 minutes.
In the meantime, chop the leeks and capsicum.
Drain the crispy mushrooms on paper towels, season with salt and pepper and set aside.
Fry the leeks and paprika on the same pan for a few minutes.
Then add the soy sauce, hot water, chili sauce, ketchup, coconut sugar an all the remaining cornflour, mix thoroughly and leave to simmer for a few minutes on low heat. Taste and adjust seasoning if needed.
Mix the mushrooms with the sauce, sprinkle over some coriander leaves and serve with steaming rice.
By Kadri Raig
Kadri is a food blogger and yoga teacher from Estonia. She loves healthy food and cooking and for her, these two are often the same thing. Cooking meals from scratch, you know exactly what goes in it and even without holding back with sugar or fat we end up using a lot less compared to ready-made frozen stuff from the supermarket.
She does love to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!"
Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: http://www.kahvliga.ee/.
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