Curry Flavor Eryngii Stir Fry / 咖喱杏鲍菇

Eryngii, King Oyster or King Trumpet mushroom, what do you call it in your country? It is one of my favorite mushrooms, I like the taste and texture, and how versatile it is. As a mushroom lover, I am blessed to have easy access to very fresh mushroom here in Japan.

Eryngii can be prepared in almost any way you like it. For a quick side dish, I often sauté the sliced mushroom with olive oil, salt and pepper. Or in Japanese style, pan fry the mushroom then season with the ponzu dressing. This time I tried it with the curry powder. It's a superb vegan dish!

Curry Flavor Eryngii  Stir Fry / 咖喱杏鲍菇

INGREDIENTS

200 g Eryngii mushroom, cut into bite size

2-3 cloves Garlic, chopped

1 tbsp Olive oil

1 tsp Curry powder (made in Malaysia)

Salt to taste

METHODS

1. Heat the olive oil in a non stick frying pan.
2. Stir in the garlic and mushroom, cook until the mushroom is tender.
3. Add in the curry powder and salt to taste, stir fry for 1 minute or so.
4. Transfer to a serving plate, garnish if desired. Serve warm.

 

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