We look up online, found a shiitake mushroom recipe and decided on it with what we can find in our fridge. Original recipe can be found here.
what’s have we changed
- We added prawns, although we are in going through the change of becoming vegetarians. We still have left over prawns in our fridge but throwing them away will be a waste so we out them in. A total of 6 pieces.
- We added a whole pot of broccolis
- We used vegetable stock instead of chicken stock
- We removed milk
what do you need?
- 150 grams dried shiitake mushrooms
- 40 grams unsalted butter
- ½ tbsp olive oil
- 1 tsp dried Italian seasoning
- 3 shallots sliced thinly
- 2 garlic cloves sliced thinly
- ¼ tsp garlic salt to taste
- ¾ cup vegetables stock
- 300 grams of macaroni or depending on how much you need
Steps to good health
The star in this recipe is mushrooms. We got the pack from Hock Hua, a local medical hall.
We soak and clean the mushrooms with a moist kitchen towel. After which we slice the caps thinly. Mushroom stems are discarded
Cook the mushrooms
Melt butter and olive oil in pan. Add Italian seasoning, shallots and garlic to the pan. Saute them until the garlic starts to turn light brown. Then add sliced mushrooms and garlic salt. Stir fry until mushrooms are cooked and evenly coated in the butter.
Make the stew
Add the vegetable stock and let it simmer for a few minutes. When the mushrooms are tender, turn off the heat.
Boil the broccoli
Throw all the broccoli into a pot and boiled to green. You will notice they turn bright green, but letting them stay too long and you will end up with yellowish broccoli.
Serving it up
Get an awesome bowl, put in the boiled broccoli and cooked macaroni. Pour in the desired amount of cooked stew with mushrooms.Top with some chilli flakes (optional), parsley and black pepper before serving.
We tried to do an ad hoc Live video.
We still have a long way to go.