Updated: Oct 4, 2021
Serves 1, 1 hour.
100g wild mushrooms
2 Spring onions
3 garlic cloves
2tsp sesame oil
¼ tsp ground ginger
1tsp black pepper
1 tsp onion powder
½ tsp dried thyme
2tsp soy sauce
4tbs all purpose flour
½ tsp garlic powder
2tsp sesame seeds
1tbs gochujang (Korean chilli paste)
2tsp tomato ketchup
2tbs soy sauce
2tbs brown sugar
1tsp sesame oil
2 garlic cloves
¼ cup of water
1. In a bowl prepare the marinade.
2. Mince the garlic cloves for the marinade and add into a bowl.
3. Add the rest of the ingredients for the marinade.
4. Wash the mushrooms and cut the end of the stems off.
5. Add them to the marinade and mix them so they all get covered.
6. Cover with cling film and leave to rest in the fridge for 20 minutes – 30 minutes.
7. Prepare the dry coating by adding all the ingredients into a mixing bowl and mixing so they are all incorporated.
8. Leave to one side for later.
9. Get a saucepan and fill ¾ of the way with sunflower oil or vegetable oil.
10. Bring to medium high heat and heat the oil to 180*c.
11. Mince in garlic for the sauce.
12. In a small saucepan add the ingredients for the sauce and bring to a simmer and leave to reduce until it reduces enough to coat the back of a spoon.
13. Wash and thinly slice the spring onions and save to one side to garnish the dish.
14. Take the mushrooms out the fridge and double coat in the dry mix by using the left over marinade in-between coats to make the dry mix stick.
15. Carefully fry them in two halves adding them one at a time to make sure they don’t stick together.
16. Take them out of the oil and place on a tray lined with kitchen paper to drain the excess oil off.
17. Get a mixing bowl and add the fried mushrooms and the reduced sauce.
18. Toss the mushrooms in the sauce to make sure they are all evenly covered and quickly transfer onto a plate or into a bowl to serve.
19. Sprinkle some sesame seeds and the spring onion over the top to garnish.