Garlic Honey Mushroom
I have been looking for ways to do some wonders with mushrooms. I put it in stews, stir-fries, soups, sandwiches, pizza, etc.
I tried this for dinner tonight and it is a bit interesting! It is sweet and sticky – not the norm for mushrooms. When you bite into it, you get this juicy burst of mushroom! It goes nicely with rice and a savoury meat/ fish dish. The slices of garlic give it a distinctive flavour.
If you are not very keen on garlic, I suggest you use less of it or cut it to thin slivers so that the taste is not so strong. But then this is what makes this dish different! Furthermore, do not fry the garlic too long as if it gets dark brown, it tastes bitter. Just fry it till it is lightly browned.
Serves: 4-6 with accompaniments
Time: 10 mins to prep, 10 mins to cook
400g Button mushroom or closed cup mushroom.
2 Tbsp Corn flour
5 cloves Garlic – sliced thinly
1 stalk Spring onion- chopped
2 cups Oil for deep-frying
2 Tbsp Honey
2 Tbsp Light soy sauce
3 Tbsp Hot water
2 Birds eye chili – chopped, or ½ Tspn chili flakes (more if you like it hot)
½ Tspn Corn flour mix with 2 Tspn of water
- Coat the mushroom with the corn flour and deep fry in hot oil until brown. Drain and set aside.
- Leave 2 tbsp of oil in the pan and fry the garlic until lightly browned. Drain and set aside.
- Leave 1 tbsp of the oil in the wok. Add in the sauce ingredients and bring it to boil.
- Let it boil for a minute or so, and you will get a lot of bubbles.
- Add in the corn starch to thicken. You need not use all. Stir the mixture
- Once the sauce is thick, add in the mushrooms and stir to coat. Then add in half of the garlic and chopped spring onion and stir.
- Switch off the fire and dish up.
- Garnish with the remaining garlic and chopped spring onion.
- Serve hot with rice and vegetables.