Dad made a delicious soy poached whole chicken for dinner in Sunday, and I was thinking how great that idea would be for big King Oyster Mushrooms, or ceps! And great it was:)

The mushrooms are cooked until tender and delicately flavoured in the soy based broth. They’re then pan fried and basted in the reduced cooking liquid to intensify the flavour.

You can serve them with stir fried greens along with the rice, they’re super simple and elegant as is. The perfect light meal. The mushrooms are meaty yet elegant and still have some resistance when you cut into them.

I keep the cooking liquid and use it as a soup base or just freeze and use as a poaching liquid the next time. You can make it gluten free by using tamari instead of soy sauce.

Serves 4

Ingredients

3Tbs soy sauce

1 Tbs shaoxing rice wine

1 inch finely sliced ginger

1/4 tsp black peppercorns

2 cloves

1 star anise

1/8 tsp cinnamon

4 king oyster mushrooms

1/2 tsp sesame oil

2 Tsps extra virgin olive oil

Spring onion and rice to serve.

Directions

Place all ingredients excluding the mushrooms and oil in a medium pot. Add 1.25l hot water and bring to a simmer. Simmer for 20 minutes.

Cut mushrooms in half lengthways.

Add the mushrooms and gently simmer for a further 20 mins. This is a good time to begin cooking your rice of choice.

Remove mushrooms from liquid and strain it. Place one cup of the liquid back in the pot and simmer to reduce by 1/2. Add the sesame oil and set aside.

Heat a medium fry pan on medium high heat. Once hot add your oil, 30 seconds later add the mushrooms cut side down. Baste round side with reduced cooking liquid at least 3 times while cooking.

Serve with rice, a drizzle of the reduced cooking liquid and spring onion.

HH. x