Asian Mushroom Spread
Asian Mushroom Spread is not a traditional Japanese dish, but I decided to post it because it uses only Asian mushrooms. Asian Mushroom Spread is made from a mixture of different mushrooms with a hint of spice from chilli. See the video.If you are vegan, use oil instead of butter.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 300 g mixed Asian mushrooms ((note 1))
- 2 clove garlic
- 1 dried chilli (finely chopped (note 2))
- 1/2 tsp salt
- 1 tbsp oil
- 1 tbsp butter
- 2 tbsp dry white wine
Instructions
- 1
Finely chop all the mushrooms. Flatten the garlic using the side of a kitchen knife.
- 2
Heat oil and butter in a frying pan over medium heat.
- 3
Add the mushrooms to the pan and sauté for 2-3 minutes, until the mushroom pieces start sweating.
- 4
Add the garlic and continue to sauté for 5 minutes or until the mushroom pieces become wet (see the video).
- 5
Add wine and cook for 15-20 seconds until the liquid almost evaporates.
- 6
Add salt and chilli, mix well, then turn off the heat.
- 7
Transfer the mushrooms into a tall and narrow container if you are using a stick blender like me, or in a food processer.
- 8
Blitz until the mushroom becomes like a paste (note 3). Because the cooked mushrooms hardly contain liquid, you may need to push down the mushroom pieces stuck around the container wall a couple of times to make sure that all the mushroom pieces turned into paste.
- 9
Transfer the paste to a serving bowl and smooth the surface.