The Tiny Vegan Kitchen is back, and this month it’s all about mushrooms – speciality mushrooms in fact as she showcases the wonderful king oyster mushroom.
If you’re wondering why the recipe calls for king oyster mushrooms, Tanya says: “All aboard the mushroom train with this recipe. The king oyster mushroom is a totally different character to its regular oyster mushroom cousin. This guy is bigger and stronger and has a different texture, but it soaks up yummy flavours just as well. I can only find these guys in my local Asian market, the regular stores don’t stock them at all. If you have an Asian market close by it’s worth going in, but be warned, you will come away with lots of goodies!
“For this recipe I’ve marinated the shrooms to give more flavour and I’ve also used my home-made black bean sauce but you can get really good shop bought sauces so it’s up to you.”
You will need:
4 king oyster mushrooms
100ml of veg stock
1 tsp Marmite
Vegetables of your choice
3 tbsp of the black bean sauce
1 tbsp of sesame oil
For the sauce:
100g of fermented black beans (you can get these from the Asian market)
A whole bulb of garlic, cloves peeled and chopped
100ml vegetable oil
50ml Shaoxing rice wine
A knob of ginger approx 4cms, peeled and sliced
2 x green chillies, deseeded
1 tbsp of caster sugar
1 bunch of spring onions
- To make the sauce, wash the beans thoroughly and remove any of the dried ginger. The beans are very salty so they’ll need a good rinse.
- Heat a wok over a high heat and add about one-quarter of the oil to the pan. Add the beans, garlic and ginger and cook for 2-3 minutes. Remove 2 tablespoons of the mix and set aside.
- Add the spring onions to the wok and continue to cook until the mixture has softened.
- Add the Shaoxing rice wine and the sugar and mix well. Reduce the heat and allow to cook on a low heat until the liquid has reduced by three-quarters.
- Remove the mixture from the heat and allow to cool.
- Transfer the cooled ingredients to a blender and mix on a high-speed whilst adding the remaining oil.
- Remove from the blender and stir in the 2 tablespoons of whole black beans. Use straight away or freeze.
- To make the stir fry, slice the mushrooms into 1cm x 3 cms pieces about 1cm deep
- Heat the stock and add the Marmite to the liquid. Stir well until the marmite has dissolved. Add the mushrooms to the stock and leave to marinate.
- Heat the oil in a large pan, I like to use a wok. Drain the mushrooms and add to the pan. Turn the heat up and cook the mushrooms until all the moisture has left them and they have started to crisp up.
- Add the rest of the veg to the pan and toss. Add the black bean sauce and toss continuously to make sure all of the veggies are well coated in the sauce.
- Once all of the veg has been heated through the dish is read. Serve with some brown rice on the side.