Tomorrow is Meat Free Monday again (That’s the good thing, it is Meat free Monday every single Monday!) This time I give you my recipe for Shiitake Mushrooms with Red pepper. Suitable for vegetarians, vegans and, of course, for mushroom lovers.
You will need:
A good amount of Shiitake mushrooms (like two full cereal bowls)
3 garlic cloves
1 teaspoon of chilli flakes
1 tbsp of chopped chives
A pinch of black pepper
1 red pepper
1 small piece of turmeric
1 small piece of ginger
I love Asian cuisine, and this dish combines different flavours that are usually used in Asian recipes, like ginger, shiitake or turmeric. I sometimes like mixing Asian and Mediterranean ingredients, that’s why I added the garlic and instead of lime juice, I chose lemon juice. If you want a twist on the recipe, just add some beaten eggs and you have some tasty scrambled eggs.
Laminate the garlic, grate the turmeric and the ginger. Fry them all in vegetable oil. When the garlic is a little bit golden, add the red pepper in strips.
Use your fingers to “cut” the shiitake into smaller pieces, don’t worry about the shape, but it is better if the size is more or less the same, because they will cook evenly. On the other hand, it is important to choose the right pan. It must be large, I mean, the mushrooms must have room enough (maybe that is the reason for the name mush-rooms. [rolls eyes] Nevermind…) My experience tells me to pic the biggest pan or wok whenever I am cooking mushrooms…if not, I have to throw them away (or eat them…but not with a smile in my face)
Once they are cooked, and you’ve turned off the heat, add the chopped chives and the lemon juice. Serve and enjoy. Have a great Meat free Monday tomorrow!