Mushroom & Potato Curry

Hericium erinaceus (also called Lion's Mane Mushroom, Monkey Head Mushroom (猴頭菇), Hedgehog Mushroom,  Bearded Hedgehog Mushroom, Pom Pom Mushroom, or Bearded Tooth Fungus) is an edible and medicinal mushroom.  This mushroom has a meaty texture and it makes a great meat substitute. 

I don't know how to prepare the dried mushrooms so I bought the already processed ones from the frozen food section in the Asian grocery store.  

After blanching in hot water

 

Ingredients:

200g mushrooms, blanched in boiling water
4 potatoes, cut into wedges
150ml coconut cream
salt & sugar, to taste
water, adjust accordingly


Grounded Ingredients:
2 tbsp chilli powder
150g shallots
50g garlic
40g tumeric
40g galangal
2 stalks of lemongrass
5 candlenuts

• Heat oil in a saucepan and stir fry the grounded ingredients until aromatic.  
• Put in the blanched mushrooms and potatoes.  Stir to combine.  Add enough water to cover the mushroom and potatoes.  Bring to the boil.  Then reduce heat and simmer until potatoes are soft.
• Add in coconut cream.  Season with salt & sugar.
• Serve hot with steamed rice.

Mushrooms en Papillote

En Papillote (French:  means "in paper") - refers to a quick, easy, healthy and delicious way of cooking where the food is enclosed in parchment paper or foil or even banana leaves, then baked in the oven.  The parcel holds in moisture to steam the food  in their own juices.

Ingredients:

60g button mushrooms
60g shimeji mushrooms
60g enoki mushrooms
60g king oyster mushrooms
50g butter, chopped
1 tbsp white wine
salt & pepper

• Preheat oven to 200 degrees C.
• Cut a 40cm square of baking paper. Lay the paper on a stainless steel plate.
• Place mushrooms in the centre of the paper and drop pieces of butter all over the mushrooms.  Drizzle with white wine and season with salt and pepper.
• Fold the edges of the baking paper together to seal properly.
• Bake mushroom parcels for about 30 minutes or until mushrooms are tender.

 

Stir-fried Assorted Mushrooms

Ingredients:

200 King Oyster mushroom, sliced
150g Shimeji mushroom, cut of base parts and separate mushroom
100g button mushroom, halved or quartered
1 small carrot, sliced
3 cloves garlic
2 slices ginger
2 scallion, sliced
spring onion, for garnishing

Seasoning:
50ml water
1/2 tbsp white miso paste
1/2 tbsp chinese cooking wine
1 tsp oyster sauce (omit for vegetarian)
sugar, salt and pepper, to taste
1 tsp sesame oil
cooking oil
1 tbsp water + 1/2 tbsp cornflour

• In a wok, heat oil and saute scallion, ginger and garlic until fragrant.  
• Add carrots and stir fry for a minute or two. Add in king oyster mushroom and cook for a minute; then add in shimeji and button mushrooms. 
• Stir in sesame oil and seasoning.  Cover and cook until tender.  
• Mix in cornstarch mixture to thicken the sauce.
• Serve hot.