Monday, August 25, 2008

Stir-fried Ginseng Eryngi Mushrooms With Leek & Capsicum

It's been several times now that I included Eryngi Mushrooms in my diet and my family like it as well. Firstly, it's a hardy mushroom and not easily spoilt compared to other species of mushrooms. For this dish, I used Ginseng Eryngi Mushrooms with some leeks and capsicums. Usually, when I had my meals, I like to have some varieties on the table with minimum 2 dishes with rice or noodles. I tried to have meat, vegetables, poultry or fish combinations but most of the time vegetables are the highest quantity consumed :-) I think my fridge has more vegetables than ever before. Must be the habit since childhood... :-)

Stir-Fry Ginseng Eryngi Mushrooms With Leeks & Capsicum

250 g Ginseng Eryngi Mushrooms
100 g Leeks
1 nos  Red Capsicum - medium size
2 cloves Garlic-minced
Sesame Seeds - toasted
Soya Sauce to taste
Shaoxing Cooking Wine to taste
Cooking Oil

Method:
1. Remove any grits from the mushroom and cut off the hard stump. Wash the whole mushrooms and pat it dry. Slice the mushrooms about 2-3 mm thickness or to your liking. Set aside.

Note: This is the only mushroom that I would wash under running water :-P

2. Wash the Leek stalks thoroughly from grits. You can slice it first then wash with water or remove each layers which were affected by dirt and soak in water so that the dirt will sink to the bottom. After cleaning, slice diagonal the leeks and set aside. You can slice in rounds but I prefer diagonal cuts in leeks.

3. Wash and cut capsicums/bell peppers in halves. Remove the seeds and white pith. Slice diagonally as well.

4. In a pan or wok, heat the oil. When oil is hot, add in the garlic. Give it a few stir until fragrant.

5. Add in the, vegetables. Give a good stir and then add in the Ginseng Eryngi Mushrooms. Stir the vegetables thoroughly.

6. Stir in some soy sauce to your taste and add in some Shaoxing cooking wine. If you don't have Shaoxing wine, you can use brandy/cognac or dry sherry instead... :-)

7. Just before serving add in the toasted sesame seeds. Give a few stirs and serve hot with rice or side dish to your main meal...

Note: You can make a thicker grave/sauce by mixing 1-2 tsp of cornflour/cornstarch with some water and pour back into the wok/pan. Stir a few minutes until the gravy thickens. Dish up and serve hot.

UPDATE: For those who are interested to read more about Folklore/ Cookery/ Mycology/ Drug, you can download this digital edition of Mushrooms, Russia and History, 1957 by Author, Robert Gordon Wasson & his wife,  Valentina Pavlovna Geurcken. It was scanned from original from a generous contributor and hand corrected by Igor Dolgov, Zachary Jones and Gred Golden. It's a rare book which fetched thousands of USD!

♫ Enjoy ♪

8 comments:

  1. I could eat mushrooms everyday although there are many varieties I still do not know, including this one but I am sure I will love it.

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  2. I love mushrooms, too. Sadly, we don't have much of fresh mushrooms here in the Philippines. They spoil easily. Although there is a mushroom in season right now, called mamarang (Termitomyces sp)that grow on termite hills. I think this dish would be perfect.

    Gay
    A scientist in the kitchen

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  3. I've never heard of this particular type of mushroom, but this stir fry sounds delicious! And in answer to your question on my blog, double cream would be absolutely fine :D

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  4. Like Ivy, I could eat mushrooms every day, too. Unfortunately I am the only one who eats them here and I have to sacrifice sometimes for the rest of the troop. LOL

    Great recipe!

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  5. Ivy... glad you like mushrooms like I do :-) With my youngest sister, there's only 1 species she won't touch - Black Fungus or Wood ear fungus :-P because the Chinese use it to cure nose bleed. I spare you the details...LOL

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  6. hi Gay,

    I think I heard about that 'mamarang'..is similar to a wild mushroom in my country as well. It appeared when there's heavy thunder claps and lightnings? But this one is Termittomyces albuminosa. Another type lives in an obligate symbiosis with termites of the subfamily Macrotermitinae natalensis... the termites' fungus garden' is Termitomyces sp. I think cooking it with coconut milk and chillies are yummy or deep fried it with tempura batter!

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  7. Hi Laura,

    Thank you for the answer! Yeay... :-D

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  8. Ben, maybe you can deep fried mushrooms in Tempura batter. It's delicious!

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