Spicy stir-fried wild mushrooms with Thai sweet basil & coconut milk

This delightful mushroom stir-fry brings together a vibrant range of flavours and textures by using an exotic selection of British and Asian mushrooms. The earthy richness of field and shiitake mushrooms blends beautifully with the delicate enoki and robust king oyster varieties. This combination, enhanced by fresh Thai basil, creates a savoury, creamy dish with a hint of spice and an umami twist. It's a fast dish to prepare, making it ideal for a quick feed or a satisfying lunch.

Ingredients:

• 2 tablespoons vegetable oil

• 2 cloves garlic, peeled and minced or finely chopped

• 10g ginger, peeled and roughly chopped

• 1 tablespoon coriander roots, washed and roughly chopped

• 2 long red chillies, chopped into roll cuts and soaked in a little cold water to remove some seeds

• 2 tablespoons toasted cashew nuts

• 2 field mushrooms, peeled

• 8 shiitake mushrooms, washed and roughly sliced

• 2g enoki mushrooms

• 2 king oyster mushrooms, sliced lengthways into thick chunks

• 8 Thai shallots, peeled and roughly sliced

• 10g Thai sweet basil

• 50g green beans, chopped into bite-sized chunks and washed

• 80ml vegetable stock

• 1 tablespoon light soy sauce

• 1 teaspoon caster sugar

• 1 teaspoon white pepper powder

• 80ml coconut cream

Optional Garnish:

• 5g crispy shallots

• 5g crispy garlic

• A few Thai basil sprigs

• Some julienne red chilli

• 5g julienne makrut lime leaves

• Steamed jasmine rice

Instructions:

1. Prepare the Paste: Using a pestle and mortar (or food processor), pound together the garlic, ginger, and coriander roots to make a paste. Add a little coarse sea salt to help combine the ingredients.

2. Stir-Fry the Vegetables: In a large wok, heat the oil on high. Add the green beans and stir-fry for about a minute until they take on some colour. Add all mushrooms except the enoki, tossing frequently to allow them to colour from the heat of the wok. Cook for around 2 minutes until the mushrooms are soft and lightly browned.

3. Add the Paste: Add the garlic, coriander root, and ginger paste to the wok along with the chilli roll cuts. Stir-fry for another minute until the paste turns golden brown. De-glaze the wok with soy sauce, stock, sugar, white pepper, and coconut cream. Add the cashew nuts and enoki mushrooms, then simmer until all vegetables and mushrooms are softened.

4. Finish the Dish: Throw in the Thai basil and Thai shallots. Mix well and taste; it should be savoury, creamy, fresh, a little spicy, with an umami twist from the mushrooms.

5. Serve: Serve immediately on its own or with steamed jasmine rice. Top with crispy shallots, garlic, Thai basil flowers, julienne red chilli, and makrut lime leaves.