Black Garlic Kitchen

Black Garlic Oriental Mushrooms

A medley of meaty shiitake mushrooms and earthy chestnut mushrooms intensified in flavour by BGK’s Black Garlic Black Bean Paste.

Prep: 15 mins | Cook: 7 mins approx. | Serves: 4 as a side dish

Ingredients

  • 2 tbsp vegetable oil
  • 2 cloves white garlic – peeled and crushed
  • 3 cm fresh ginger – peeled and grated 
  • 1 fresh red chilli – deseeded and finely chopped 
  • 250g fresh chestnut mushrooms – sliced 
  • 250g fresh shiitake mushrooms – sliced
  • 2 tbsp BGK’s Black Garlic Black Bean Paste or commercially available black bean paste mixed with 1 tbsp Black Garlic Paste  
  • 200ml vegetable stock 
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp Shaoxing rice wine or sherry
  • 1 tbsp Black Garlic Paste
  • 1 heaped tbsp cornflour mixed with 2 tbsp cold water
  • 4 spring onions- sliced on the diagonal 
 
Garnish
 
  • 1 fresh red chilli – deseeded and sliced
  • 1 spring onion – finely sliced on the diagonal
  • 4 cloves Black Garlic – sliced

Method

  • Heat the oil in a wok set over a high heat. Add the white garlic, grated ginger and chopped fresh chilli. Stir fry for a few seconds. 
  • Add the mushrooms and stir fry for 5 minutes, stirring continuously.
  • Add the black bean paste, vegetable stock, soy sauce, oyster sauce, rice wine and Black Garlic Paste. Bring to the boil.
  • Add the cornflour mixture. Stir until thickened.
  • Stir though the sliced spring onion.
 

To Serve: sprinkle over the garnishes. Serve as a side dish to accompany BGK’s Black Garlic Beef In Black Bean Sauce or other Asian dishes.

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