Blue Oyster and Trumpet Mushroom Stir Fry
Ingredients
- Jeow Som
200 grams Thai chili peppers, stems removed
100 grams garlic, minced
50 grams sugar
35 grams lime juice
15 grams fish sauce
10 grams Rice Vinegar
To taste Kosher salt
Jeow Som Ponzu Butter (Yield: 40 servings)200 grams Ponzu Sauce
20 grams Jeow Som (above)
20 grams sugar
30 grams Kotteri Mirin
85 grams butter, softened
25 grams Gluten-Free Tamari Soy Sauce
1.5 grams guar gum, made into a slurry
20 grams dashi (may substitute mushroom or vegetable stock)
Stir Fry6 to 7 ounces blue oyster and trumpet mushrooms
9 pieces green onions (white parts only)
Canola oil
Snipped fresh chives
Bubu arare (optional)
Directions
- To prepare jeow som, chop chili peppers and garlic in a food processor until finely chopped but still slightly chunky. Transfer to a bowl and add sugar, lime juice, fish sauce and rice vinegar; season to taste with salt.
- To prepare butter, place ponzu sauce, jeow som, sugar and mirin in a large sauce pot and bring to a simmer over medium heat. Whisk well, then add butter and continue whisking until butter is fully incorporated.
- Add guar gum slurry and whisk until sauce has thickened.
- To prepare stir-fry, cut mushrooms into several pieces. Stir fry mushrooms and green onions until mushrooms are nicely charred. Remove from heat and stir in 10 grams Jeow Som Ponzu Butter or to taste. Garnish with snipped fresh chives and bubu arare, if desired.
