Mushrooms Recipe

Wok Tossed Mushrooms

April 19, 2016

Wok Tossed Mushrooms 0 5 0

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  • Cook 10 mins
  • 10 mins

    10 mins

  • Serve 4 Servings


2 large garlic cloves, peeled

1 red chilli, roughly chopped

1 green chilli, roughly chopped

1cm piece fresh ginger, peeled, roughly chopped

1 tsp white sugar

1 tsp sea salt flakes

1/3 cup desiccated coconut

2 tsp peanut oil

500g mixed mushrooms, sliced (cup, oyster, shiitake & enoki)

1 lime, halved


1Use a mortar and pestle or small food processor to pound or process the garlic, chillies, ginger, sugar, salt and coconut to a paste.

2Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add half the mushrooms and stir-fry for 2 minutes until light golden. Remove to a bowl. Repeat with remaining oil and mushrooms.

3Return all the mushrooms to the wok, add the paste and stir-fry for 1-2 minutes or until aromatic. Squeeze over the lime and serve. Great with beef, lamb or prawns.