Mushrooms wok-tossed with soy, garlic & parsley

Mushrooms wok-tossed with soy, garlic & parsley

Wok de champignons, sauce soja, ail et persil

By
From
Luke Nguyen's France
Serves
6
Photographer
Alan Benson

Brasseries throughout France serve fast, honest, delicious dishes. A dish as simple as mushrooms on toasted baguette is always cooked perfectly and is oh so tasty. Here I have wok-tossed the mushrooms with garlic, butter, parsley and soy sauce.

Ingredients

Quantity Ingredient
1 tablespoon extra virgin olive oil
20g butter
400g mushrooms, sliced, such as Swiss browns
2 garlic cloves, diced
1 red asian shallot, diced
1 tablespoon light soy sauce
2 tablespoons chopped flat-leaf parsley
6 baguette slices, toasted

Method

  1. Place a small wok over high heat. Add the olive oil and butter. When the butter begins to bubble, add the mushrooms and sauté for 2 minutes.
  2. Now add the garlic, shallot and soy sauce and continue to cook for 1 minute, or until the liquids have evaporated from the pan.
  3. Turn off the heat. Add the parsley and toss, coating the mushrooms well. Season with a generous pinch of sea salt and freshly ground black pepper.
  4. Pile onto toasted baguette slices and serve as a snack.
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