Enoki Mushroom Stir Fry

I've missed my Saturday morning trips to the market while I've been down south over Xmas but got back into my usual routine this morning. I usually have a few recipes planned before I go (chosen after my weekly email from Eat The Seasons - link below) but leave leeway for there being something I have to have! Today it was first to what I call 'the chicken stall' (I'm sure that's not what they call it and they do game etc as well) for rabbit* and venison*, the fish market for some mussels* then to Ted's fruit & veg stall where they know me well! They always want to know what I'm making and if they have something special put some aside for me. Today it was some very reasonably priced Enoki mushrooms - a shared love of sushi was discussed with Rob and how they could be used - but its Saturday so I went for the easy option. I got some asparagus (out of season but I can never resist), spring onions and red pepper then went to see the guy I get my beef from for a bit of steak. A very tasty lunch and it was nice to get away from the Xmas stodge though I did ruin that a bit with the 2 cookies after! Ok, 3 cookies.

A handful of Enoki mushrooms
Third of a red pepper, cut into strips
3 spring onions, halved lengthwise then halved or thirded
4 asparagus stalks, tips cut off then as the onions
Piece of steak, cut into strips
Tsp ginger matchsticks ( I use the lazy ginger - life is too short to chop ginger for a knocked together stir fry)
Tip of a Tsp of chopped Chilli (lazy again coz I am!)
Garlic oil
Sesame oil

In a wok I fried the ginger & Chilli in a generous slug of garlic oil before adding the onions and red pepper then the steak strips and asparagus, seasoning well - I do like my salt. Once these were done to my liking I added the mushrooms and a liberal sprinkling of sesame oil, stirring well to combine and served. HOWEVER LONG YOU THINK THE MUSHROOMS TAKE, THEY TAKE LESS! And, treat sesame oil as a flavour at the end rather than a cooking oil (if I give advice like that I learnt it from a rubbish experience, so trust me I'm not being a foodie nazi!) Nom nom nom - kind of wish I'd got 2 packets but sometimes things are nice because you don't have them loads and I know tomorrows stir fry wouldn't have been as nice!

*these are for recipes which should be on here soon - 1 thanks to recipe rifle -my favourite food blog. I am determined to get up to date this weekend!

Published with Blogger-droid v1.6.5

Mushroom Risotto

This was a 'hm what shall I do with them' thrown together supper which turned out very well and needed writing down! The measurements were basically what I had so feel free to play fast & loose with them. Serves 1, preferably on the sofa in front of the telly!

Half a cup of wild mushrooms (i had a mixed selection from the market, some of which I have no idea of the names for!)
Tsp of chopped garlic (mine comes in a jar!)
Third of tin of 'easy onion' (about half an onion)
Quarter cup of dried mushrooms
Chicken stock cube
Quarter cup of risotto rice
Olive oil
Sherry
Tbsp nutritional yeast flakes
2 tbsp coconut cream

Make the stock and add the dried mushrooms to soak
In a deep frying pan, fry the fresh mushrooms with olive oil and half the garlic - tip into a bowl and set aside
In the same pan add the onion and garlic until soft
Add the rice and stir
Add salt and pepper
Add a good splash of sherry and stir til absorbed
Add about a quarter cup of stock / mushroom liquid and stir til absorbed. Repeat until the rice is nearly cooked
Add all the mushrooms and finish cooking
Add in the coconut cream and nutritional yeast flakes and allow to cook for a bit (you want the mushroom taste to overpower the coconut) stirring well
Taste for seasoning
Serve!