Oyster Mushrooms | vegan

I think I have spent more money (& time) at Orange Grove Markets in 2013 than any other food outlet – coffee, fruit & veg, the amazing Honest to Goodness stall & amazing spinach & feta Turkish gozlemes. Not to mention $$ on the pony rides & jumping castle. In saying that, I’m proud to be supporting local farmers & business. This weekend was the last market of 2013 so I decided to buy at least one product I have never bought before: enter OYSTER MUSHROOMS!

INGREDIENTS
2 cups oyster mushrooms
1 tbspn sesame oil
1 tbspn GF soy sauce – please check the labels as I noticed a soy sauce containing sugar.
1 handful coriander
2 big cos lettuce leaves, rinsed & left to dry on a tea towel
*optional: 1 small red chilli, chopped.

METHOD
1. Heat a frying pan
2. Throw in the sesame oil, then all the mushrooms.
3. Stir constantly so they get a good coating of sesame oil.
4. Once they start browning, throw in the coriander & soy sauce. Stir another 30 seconds until the coriander slightly wilted then place on a plate.
**i let the mushrooms cool down so they were served warm as it was a hot day but this is your call!
5. Place the 2 lettuce leaves on a plate. Spoon the mushrooms into the lettuce leaves & top w chilli

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