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Chinese · Main

Sichuan Mushroom Roast with black bean and garlic

This Chinese Roast leans on black bean and garlic to do the heavy lifting. We slow-cook the Mushroom for real depth, then bring it together in one pan.

4.8 from 366 cooks
Prep25 min
Cook50 min
Serves8
LevelMedium
Free to cook
Sichuan Mushroom Roast with black bean and garlic
Method

How to cook it

Prep everything first: chop the aromatics, measure the black bean and garlic 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 slow-cook until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the sichuan peppercorns and the rest of the black bean and garlic flavours, letting them cook out for a minute until fragrant.

Add the kale along with a splash of stock or water, then cover and cook gently 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.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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