Black Pepper Mushrooms with Rice

black pepper mushroom with rice
  • Serves: 2
  • Preparation: 10 minutes
  • Cooks In: 10 minutes
  • Share:


Ingredients

For the Mushrooms
375 g button mushrooms
2 tbsp olive oil
For the Black Pepper Sauce
1 small red onion
3 medium garlic cloves
1 red long chilli
3 sprigs fresh curry leaves (1 handful leaves)
1 tbsp freshly ground black peppercorns
1 tbsp shiro miso paste 
1 tbsp oyster sauce
1 tbsp kecap manis
1 tbsp light soy sauce
50 g unsalted butter
½ cup vegetable stock
To serve
Steamed rice 

Method

1

To prepare the mushrooms, brush off any dirt off the mushrooms. Trim stalks by slicing them in line with the underside of the cap. Reserve them, chop finely and add to the sauce later. 

2

Heat oil in a large frying pan and cook mushrooms for 3 minutes on both sides, until golden and caramelised. Turn off the heat. Transfer mushrooms to a bowl and set aside. Reuse the pan for the sauce.

3

To make the sauce, peel and finely dice the onion, garlic and red chill, leave seeds in. Pick leaves off the curry sprigs.

4

In a medium bowl or jug mix together the peppercorns, miso paste, oyster sauce, kecap manis and soy sauce to form a paste.

5

Return the frying pan to medium heat and add butter. When melted, add in the chopped onion, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent. Add the soy sauce paste, stir, then add back the mushrooms. Mix well to combine. Add stock and cook for 2 minutes for the mushrooms to heat through.

6

Serve with some steamed rice.

Ingredients

For the Mushrooms
 375 g button mushrooms
 2 tbsp olive oil
For the Black Pepper Sauce
 1 small red onion
 3 medium garlic cloves
 1 red long chilli
 3 sprigs fresh curry leaves (1 handful leaves)
 1 tbsp freshly ground black peppercorns
 1 tbsp shiro miso paste 
 1 tbsp oyster sauce
 1 tbsp kecap manis
 1 tbsp light soy sauce
 50 g unsalted butter
 ½ cup vegetable stock
To serve
 Steamed rice 

Directions

1

To prepare the mushrooms, brush off any dirt off the mushrooms. Trim stalks by slicing them in line with the underside of the cap. Reserve them, chop finely and add to the sauce later. 

2

Heat oil in a large frying pan and cook mushrooms for 3 minutes on both sides, until golden and caramelised. Turn off the heat. Transfer mushrooms to a bowl and set aside. Reuse the pan for the sauce.

3

To make the sauce, peel and finely dice the onion, garlic and red chill, leave seeds in. Pick leaves off the curry sprigs.

4

In a medium bowl or jug mix together the peppercorns, miso paste, oyster sauce, kecap manis and soy sauce to form a paste.

5

Return the frying pan to medium heat and add butter. When melted, add in the chopped onion, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent. Add the soy sauce paste, stir, then add back the mushrooms. Mix well to combine. Add stock and cook for 2 minutes for the mushrooms to heat through.

6

Serve with some steamed rice.

Black Pepper Mushrooms with Rice

Tags:

 Appetiser, Dinner, Lunch, Vegetarian

VIEW OUR LATEST RECIPES...

© 2022 by Hort innovation

P
Join us in celebrating National Mushroom Day this Thursday 15th October!

Cook up a mushroom feast and share your mushroom creations with us for a chance to win a Weber BBQ!

Facebook Icon Link Instagram Icon Link Visit for more information.