This recipe by renowned chef, Ken Hom is easily reheatable which makes is perfect for a Christmas lunch. Ken remembers Chinese family banquets, huge feasts where large plates of these mushrooms would grace the table. Check out the recipe below.
In a small bowl, soak the cepes and dried Chinese black mushrooms in warm water for 30 minutes.
Squeeze the excess water from the cepes by hand.
Remove the stems from the Chinese black mushrooms and cut them into thick slices.
In a medium-sized skillet, heat the olive oil, add the garlic, spring onions or leeks and all the mushrooms. Stir-fry for 5 minutes.
Add sauce mix.
Cook over moderate heat 10 minutes more, or until all the liquid has evaporated.
Season with salt and pepper. Garnish with spring onions and serve.
Dried mushrooms add a certain depth to any mushroom dish.
This dish is easily reheatable which makes it perfect for a Christmas lunch.
Use vegetarian stock to make this dish suitable for vegetarians.
PREP TIME: 30 MINS | COOK TIME: 120 MINS
