Yummy And Healthy Sunday Recipe : Mushroom, Spring Onion and Baby Broccoli Stir-FryDecember 17 2017
This mushroom stir-fry is a delicious and healthy combination of fresh thyme, shallots, baby broccoli, and mushrooms. This vegetarian dish makes a tasty addition to any dinner!
0:20 Prep | 0:35 Cook | 8 Servings | Capable cooks
- 1/4 cup olive oil
- 1 tbsp fresh thyme, finely chopped
- 2 shallots, finely chopped
- 1/2 cup oyster sauce
- 1/2 cup rice wine vinegar
- 500g (about 12) portabella mushrooms, gills removed with a spoon
- 200g baby broccoli, ends trimmed
- 1 tbsp olive oil
- 4 spring onions, cut into 4cm pieces
- 1 tbsp finely chopped ginger
- 2 cloves garlic, finely chopped
- 2 tsp sesame seeds
Preheat oven to 200C (180C fan forced).
Mix together olive oil, fresh thyme, shallots, oyster sauce and rice wine vinegar in a large bowl. Add the mushrooms and coat well with the marinade.
Place mushrooms stem-side down on a lined baking tray. Roast for 30 mins or until tender. Set aside to cool. Cut into 1cm slices.
Refresh in iced water. Drain.
Place a large frying pan or wok over high heat and add the oil. When the oil is very hot, add baby broccoli and cook for 2 mins or until bright green and beginning to char in spots. Add the mushrooms and toss to incorporate. Add spring onions, ginger and garlic and cook for 3-4 mins or until beans are tender. Add half the sesame seeds and season with salt and pepper.
Serve on a large platter and garnish with remaining sesame seeds.
Recipe by Curtis Stone for Coles / Taste.com.au