Mushroom Extravaganza I

When Nicos Kyriakides from Kyriakides Mushrooms gets in touch and offers to send you some of his latest exotic Mushrooms, you know that something really special is coming – this was no exception, Shiitake and King Oyster arrived wrapped up in a gift box with a new Monogrammed Chef’s Apron thrown in for good measure.

Yesterday was a busy day, spent fixing a leak on the Cattery roof, so by the time we had finished the time was getting on a bit. Out of necessity food was needed quite quickly – Shiitake was the ideal Mushroom for something quick and easy.

In case you are not familiar with Shiitake Mushrooms, you can find out all about them by reading this article – they really are a Superfood with many Health Benefits. Should you wish to buy some, you can find them in Garden of Eden in Paphos and likely Fruitopia in Limassol.

My usual Quick and Easy Recipes tend to be Asian and usually a Stir Fry can be rustled up in mere minutes. A Sticky Shiitake Mushroom Dish was perfect for what was needed. This is how we made it.

Jasmine Rice or Basmati Rice are a good starch to serve with this dish and can easily be prepared in a Rice Cooker or a Microwave whilst the Stir Fry is being cooked. I use a Microwave, putting 1 Cup of Rice to 2 Cups of Water is the right ratio. A glass Casserole Dish with a lid is perfect for cooking Rice. Timing tends to be around 15 minutes on High.

Whilst the rice is cooking, remove the stalks from the Shiitake as they tend to be tough – set them aside and use them to make a broth another time – we will be making a Ramen Dish another day and they are perfect for that. Cut the Shiitake Caps into bite sized pieces and put them into a mixing bowl.

Add enough Cornflour to Dust your Shiitake:

Heat up some oil in your Wok and add the Shiitake – cook till lightly browned.

Remove the Shiitake from the Wok and set aside. Clean out the Wok and heat up some Sesame Oil. Add some chopped up fresh Ginger and cook till soft.

Add Brown Sugar and Rice Vinegar, continue to Stir Fry.

Add a teaspoon of Cornflour wixed in a little water to make a slurry.

Stir this through the Ginger mix.

Add a Tablespoon of Dark Soy Sauce and a Tablespoon of Sriracha Sauce.

Put the Shiitake back into the Wok and add some Sesame Seeds. Stir through and pour over the Cooked Rice in a bowl.