2 tbsp cooking oil
1 pack chestnut mushroom, chopped
1 pack white mushroom, chopped
1 pack dried shitake mushroom (soaked overnight), chopped
1 tsp minced garlic
4 tsp finely sliced red onion
2 tsp ginger, chopped
1 red chilli, chopped
1 tbsp soy sauce
1 tsp palm vinegar or cider vinegar
1 tbsp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired)
1 tsp palm or brown sugar
juice of half a lemon
Salt and ground black pepper to taste
Pre-heat oven to 180C
Roughly chop all the mushrooms
Place the chopped mushrooms on a baking sheet lined with parchment paper and roast for about an hour or until almost dry
In a pan, heat oil and add the garlic, red onions, ginger and chillies. Cook for about 2 minutes
Add the roasted mushrooms, soy sauce, vinegar, garlic chilli paste, lemon juice, palm sugar, pepper and salt.
Fry until all the liquid is absorbed by the mushrooms
Taste and adjust seasonings
In a serving platter, serve cooked mushrooms and top with fresh garlic, red onions, ginger and chillies.
This dish is originally made with pork but we have updated it with a vegetarian/vegan version.