Fried Oyster Mushrooms with Slaw

The first time I fried mushrooms and seasoned them with soy sauce, a generous amount of freshly cracked pepper, and butter, I was in heaven. I paired them with a fresh Asian-style slaw, served on a bed of rice. If you haven’t tried Jimmy’s Sate sauce yet, hop to it! It effortlessly enhances any dish, and in this recipe, it’s combined with coconut cream and fish sauce for the dressing. Add a fried egg or swap the slaw for lightly sautéed greens, and this dish will quickly become a weeknight favourite!

Serves 4 | 30mins

Slaw

1 carrot, julienned

½ daikon, julienned

1 tbsp sugar

1 tsp salt

3 tbsp rice wine vinegar

⅛ red cabbage, shredded

2 spring onion pieces, finely chopped

2 tbsp coriander, roughly chopped

2 tbsp mint, roughly chopped

Dressing

½ C coconut cream

1 tbsp Jimmy’s Sate

½ tsp fish sauce

Squeeze lemon juice

1 tsp sugar

Mushrooms

1 tbsp olive oil

1 tbsp butter

300g oyster mushrooms, roughly torn

1 tbsp soy

1 tbsp Chinese cooking wine

½ tsp white pepper

Rice, to serve

Roasted peanuts

Mix the carrot and daikon with rice wine vinegar, sugar, salt and 3 tbsp water and set aside while you make the rest.

Combine the cabbage, spring onion, mint and coriander in a large bowl.

To make the dressing, mix the coconut cream, sate, fish sauce, lemon juice and sugar in a small bowl and season to taste. Set aside.

Heat a heavy based frypan on medium-high heat and add in the oil and butter.

Once the butter begins to foam, grind plenty of freshly cracked pepper into the pan and fry for a minute before adding in the mushrooms.

Cook them on medium heat for around 10 minutes or until they release their moisture and then turn golden and crispy on the edges. Turn the heat off.

Add in the soy, Chinese cooking wine and white pepper and continue stiring for another minute.

Drain the carrot and daikon and add into the cabbage and herbs.

To serve, place a scoop of rice into each bowl, followed by the slaw and then top with the crispy mushrooms.

Dress with the sate dressing and finally finish with the crushed, roasted peanuts.