Wild mushrooms in butter shoyu emulsion and bok (pak) choi in hot and sour sauce 😋

[Subtle_badger]

Planned as last night's dinner, but only happened tonight.

Lovely.

Ate as two separate dishes, as I didn't want the sauces to mingle.

Was thinking of fasting tomorrow, but there are leftovers, so fasting on Monday!

[Diane2]

O my just the title sparked my interest! Are the recipes in Lythams Larder or...?? You cant just leave it like that :)!

[Hidden]

Yum 😋

How did you make it?

[Subtle_badger]

Sorry, Diane2 & Hidden i was being lazy, in case no one wanted the recipes.

Bok choy in hot and sour sauce

(Pak choi)

Heat a table spoon of oil in a wok, add a dried chilli (or teaspoon chilli flaks) and toss over low heat for a couple of minutes. Increase heat and add 2 bok choy, washed and separated into leaves. Toss for 2 minutes until shiny.

Meanwhile mix together 1 teaspoon of cornflour, 2 tablespoons of cider vinegar, 2 tablespoons of soy sauce, 1 tablespoon of rice wine (I used white wine, sherry would be better). I skipped 2 tablespoons of sugar; you could include, or use substitute.

Add the liquid to the bok choy, continue stirring for a few moments. Serve hot or cold. From Stephanie Alexander, but I can't find this recipe online.

Wild mushrooms in butter shoyu emulsion

Shoyu is Japanese soy sauce. I used kikkoman. It's a really good shoyu, but seems mundane. Perfect 👌!

This recipe is based on web.archive.org/web/2016012... but I will describe what I made. This is really a concept: cook mushrooms, make the emulsion, enjoy.

Start with mushrooms. Mine was a premixed selection of wild mushrooms from the local green grocer. It could be anything. If you include dried mushrooms, then soak them and reserve the water as stock. Or use some actual stock, or make some stock from bouillon cubes, or just use water. Supermarket portabello mushrooms would be nearly as good as my photogenic wild mushrooms.

Melt a couple of tablespoons of butter, add a clove or two of crushed garlic, and cook for a minute or two. Add the mushrooms, sliced or chopped, or left whole if they are beautiful as the ones I had. Cook them until they are brown, then pour over the stock/water. Cook until you are happy the mushrooms are done, then remove them to another container, leaving the liquid behind. Whisk in another 3 tablespoons of butter into the liquid, a small piece at a time, to create an emulsion. Add a tablespoon of soy sauce, 1 tablespoon of olive oil and a tablespoon of cream (both optional). Return mushrooms to the pan, and serve.

[Hidden in reply to Subtle_badger]

Delicious 😊 Thank you

[Diane2]

Thank you, both sound delicious and Ive screen shot and linked to Lythams Larder 👍

[monday1957 3kg]

Both dishes look delicious - plus I can eat them, too! ☺️

[Subtle_badger in reply to monday1957]

☺

And they could be vegan, pretty trivially, I think.