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Woolworths King Oyster Mushroom

King Oyster Mushroom

(Image source: https://www.finecooking.com/)

King Oyster Mushroom

Shiitake dashi; 
50g dried shiitakes 
1L water 
40ml tamari soy (Gluten free) 
1 thumb-sized ginger, grated. 
Toast dried shiitakes for 3minutes, until fragrant. 
Add into water and bring up to the boil. 
Once the water is boiling, strain the shiitakes and reserve the liquid, add ginger, cover with cling wrap and steep for 30mins. 
Strain the ginger and season with tamari soy to taste.
1 onion,finely chopped 
30g garlic cloves,chopped
30g ginger, chopped
75g palm sugar
50ml brandy 
15ml soy sauce 
15ml goucuchang 
10ml worscetier sauce
75ml cooking oil 
In the oven at 180 toast sesame oil and walnuts for 5mins, finely chop the walnuts. 
Heat up oil and toast garlic and ginger until golden, add onions cook until succulent, add brandy and palm sugar, cook until palm sugar dissolves, adding all the remaining liquids and cook out goucuchang for 5 mins, add toasted sesame and walnuts and stir until combined.
Asian Pesto: 
60g peanuts 
90g macadamian nuts 
150g charred green 
1 Jalapeño pepper
45g garlic 
30g ginger 
150ml sunflower oil
90g picked coriander 
Fish sauce to season
Sherry vinegar to season 
Salt to season 
Toast nuts in the oven for 5mins 
Burn peppers until charred all around. 
In a blender jug add garlic and ginger, and jalapeño. 
Clean the peppers once cooled down and add to the jug and add the nuts, add half the oil and blend, add coriander while blending. Loosen with remaining oil if too thick.

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