Salt and Pepper Mushrooms

Adapted from a takeaway fave! Tasty and meaty, spicy mushrooms!


serves 2 as a starter or serve with rice and noodles as a main

1 packet of mushrooms – closed cup, button or chestnut.
2 cloves of garlic – chopped finely
1 small onion diced finely
1 small green pepper diced finely
2 red chillis – seeds taken out if you don’t want it too spicy
Pepper – I used crushed white peppercorns but ground black peppercorns is fine.
1 tsp crushed Szechuan peppercorns ( not essential)
Cooking oil
Spring onion to serve.

Chop your mushrooms into quarters if large, or in half if small.

Put in a bowl with a generous amount of salt and pepper and half the Szechuan peppercorns and cover them in corn flour. shake the bowl around until the mushrooms are coated loosely.

In a frying pan gently fry the onions peppers and chilli on a medium heat until soft then add the garlic, a generous amount of salt and pepper and half a tsp of Szechuan peppercorns and fry for a further 3 minutes. Be careful not to burn.

Then shallow fry the coated mushrooms in 2cm of oil in small batches. If you add them all at once there wont be “muchroom” and they wont get a crispy coating.

Toss the mushrooms in the vegetable mixture and serve with some chopped spring onion!

Also works with prawns.


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