38min 4 ppl
Vegan Moo Hong with King Oyster Mushrooms
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 8g
Carbs 22g
Fats 14g
About this dish
A fully plant-based Phuket braise, thick-cut king oyster mushrooms taking on the same whole garlic, black pepper and dark soy sauce until richly coloured and tender.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthickly sliced into chunks600 g
- Garlic cloveswhole, peeled15
- Coriander root4
Tins & Jars
- Vegetable stock500 ml
Dried Goods
- Palm sugargrated30 g
- Crispy fried shallotsto serve15 g
Spices & Seasonings
- Black peppercorns1 tbsp
- Cinnamon Stick1
- Star anise2
Oils & Condiments
- Dark soy sauce3 tbsp
- Light soy sauce2 tbsp
- Vegetarian oyster sauce1 tbsp
- Vegetable Oildivided3 tbsp
Utensils
- Mortar and pestle
- Large saucepan
- Chopping board
- Sharp knife
- Ladle
Method
1
Using a mortar and pestle, pound the coriander root and black peppercorns together to a coarse paste.
Approx. 5 minutes
2
Heat 1 tablespoon of the vegetable oil in a large saucepan over medium-high heat and sear the mushroom chunks for 5 minutes, turning occasionally, until browned.
Approx. 5 minutes
3
Heat the remaining oil in the pan and add the paste, whole garlic cloves, cinnamon stick, star anise, dark soy sauce, light soy sauce, vegetarian oyster sauce, palm sugar and vegetable stock, then bring to the boil.
Approx. 4 minutes
4
Return the mushrooms to the pan, cover and simmer gently for about 15 minutes, spooning the sauce over occasionally, until richly coloured and tender.
Approx. 4 minutes
5
Lift the mushrooms from the braising liquid.
Approx. 2 minutes
6
Simmer the braising liquid uncovered for 4 minutes to reduce slightly.
Approx. 4 minutes
7
Divide the mushrooms between four plates, spoon over the reduced sauce, scatter with crispy fried shallots, and serve.
Approx. 3 minutes
