We discovered the fantastic potential of the meaty eringi mushrooms the other day, now available in most markets and supermarkets. This is a great mushroom, delicious grilled or substituted into local gravies to make a vegetarian version of a favourite dish. We made a sambal with them and found it’s texture to be almost squid-like. So if you have vegetarians over make this sambal!
” A vegetarian take on a sambal sotong! ”
- 1 packet eringi mushrooms
- 2 cloves garlic
- An inch ginger
- 2 red onions
- 2 Tbs chilli paste (add another tablespoon if you like it spicy)
- 3 Tbs oil
- 2 Tbs tomato sauce
- 1/2 cup water
- 1 lime/ asam keping
- 1-2 Tbs brown sugar
- Salt to taste
1. Blend garlic, ginger and one of the onions (slice up the other onion and set aside).
2. Heat oil and sautee the blended ingredients until a little fragrant. Add in the chilli paste. Fry for about 5 minutes until oil breaks through the surface (pecah minyak).
3. Slice mushrooms into strips and add to the spice mix. Add water and allow to simmer, 5 minutes.
4. Add in tomato sauce, salt and the sliced onion. Allow everything to cook together for another 5-10 minutes.
5. Add in the squeeze of lime or asam keping, stir and switch off flame. Leave in wok for about 10 minutes before serving.
6. Have it with some coconut rice for a vegetarian nasi lemak.
We tried these mushrooms in a rendang and it works too! You can also use other mushrooms such as shimeji or even portobello in this recipe.