Trumpet Mushroom Stir-Fry with Porcini
Main Dishes • Pan-Asian
Description
The trumpet mushroom is a delicious relative of the conch, which can easily turn rubbery if not handled carefully. Stir-frying is a lifesaver in this case, as it cooks the mollusk almost instantly, preventing it from drying out. Porcini mushrooms are added to the dish for their aroma and textural similarity to the trumpet mushroom meat. Recipe by Chef John Smith, from the menu of a local seafood restaurant.
Ingredients
- Trumpet mushroom 5 oz
- Porcini Mushrooms 0 oz
- Cucumbers 0 oz
- Vegetable Oil 0 fl oz
- Butter 0 oz
- Fish Oil 0 fl oz
- Lime 0 oz
- Cilantro 0 oz
- Black sesame seeds 0 oz
- Toasted Sesame 0 oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Prepare the trumpet mushroom: rinse it, remove the tough round base at the stem and the pink column that resembles a stomach.
Step 2
Dice the trumpet mushrooms, mushrooms, and cucumbers into 5 mm cubes.
Step 3
Heat the wok to maximum temperature. Add a little vegetable oil.
Step 4
Quickly sauté the mushrooms until they release their moisture, then add the cucumbers and mix well.
Step 5
Add to the trumpet (mushrooms), pour in the fish stock and add butter. Reduce until it reaches a sauce-like consistency.
Step 6
Spread the resulting mixture onto a palm leaf, and sprinkle with chopped cilantro and sesame seeds.
Step 7
Serve with a wedge of lime.
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