Our tested Grilled Mushroom Crumble: fresh, generous, and balanced with ginger and star anise. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the mushroom dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the mixed mushrooms and grill until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the rice paper and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
A fragrant take on Cauliflower Soup, built on lemongrass and chilli and finished the way we...
Vietnamese A fragrant take on Lamb Crumble, built on caramel and pepper and finished the way we like it....
Vietnamese
Members
Our tested Braised Paneer Pudding: light, generous, and balanced with fish sauce and lime....
Vietnamese This Vietnamese Slaw leans on caramel and pepper to do the heavy lifting. We glaze the Sweet...