This frites recipe is perfectly complemented by the gold oyster mushroom's delicious nutty flavour.
2 - 4 servings
6 METHOD STEPS
4 medium sized potatoes
1 garlic clove, diced
1 tsp dried rosemary
Roughly chopped gold oyster mushroom cluster
1 tbsp butter
1/4 cup finely chopped spring onions
Salt and pepper
Cube the potatoes and add to a pot of boiling water.
Boil until just cooked through.
Heat a large frying pan over high heat, add a
lug of olive oil. Roughly chop the cluster of gold
oysters, add to the pan along with the diced garlic.
Fry the mushrooms until crispy, golden brown. Once
cooked, remove them from the heat and set aside.
Drain the potatoes, place back into the pot. Put a lid
on the pot and, holding the lid closed, give the pot a
quick shake to roughen up the edges of the potatoes.
Reheat the frying pan on high heat and add a lug of
olive oil and a tablespoon of butter. Add the potatoes
and turn occasionally until golden brown and crispy.
Sprinkle a teaspoon of dried rosemary and season
with salt and pepper. Add the fried mushrooms
and garlic, stir through and top with spring onions.
Serve in the pan as a dish to share.
7 METHOD STEPS
1 bunch of bok choy
Oyster mushrooms, leave small mushrooms whole or tear into pieces
3 spring onions, chopped
1L of vegetable or chicken stock
1/4 cup of honey
2 Tbsp soy sauce
Boiled egg, sliced
Heat the oils on high in a wok or deep pan. Sauté mushrooms and chopped spring onions for a couple of minutes.
Meanwhile, boil water in a large pot. Add ramen noodles to the boiling water and cook following packet instructions.
Lower the heat and add stock to the mushroom and spring onion mix, stir while adding soy sauce and honey.
Bring to a simmer and taste as you go, adding extra soy or honey to your preference.
Stir through chopped bok choy (or any garden veges) and simmer for 2 minutes until lightly cooked.
Drain noodles and add into individual bowls then portion the broth over the noodles.
Place your egg on top and garnish with chopped coriander and sesame seeds.