Butter Mushrooms, taken from chefMel (Her pic’s were better I think) and the other course, inspired by the Mushrooms…
Mushroom is a song. ‘Nuff said.
So here we go:
The Ingredients, oyster mushrooms, curry leaves, evaporated milk, butter and cornflour
Chop up 2 stalks of curry leaves and set aside 5 tablespoons of butter (I felt it was a bit much, so I shall reduce the next time)
Coat the oyster mushrooms into the cornflour mixture of cornflour, oil and water (According to Chef Mel – it’s 4:1:2)
Fry those babies!!
Heat up the butter and a tablespoon of oil into a pan (or wok if you have one)
Add in the evaporated milk, and wait til it thickens…
And then, dump in the ‘shrooms
Ta-Dah!!!… It was very rich!!!
Dish – I give myself a 6.5 out of 10… I didn’t seem to get the cornflour correctly and the sauce was much to thick.. oh well..we can only improve on the next round 😉
Hey! When you left me a comment saying you tried the recipe I was actually quite nervous – Just incase it didn't turn out good. I would say yours turn out ok – Thank God! Hahaha. I think your batter is a lil too watery. Coz there might be a difference in the flour – even tho' literally it's still the same flour but different country manufactured and all.. Do the trial and error way.. add the flour till the consistency is thick. Kinda cake-like batter. Hopefully the next time it'll be 10/10! 🙂
Yeah, it was a tad watery.. but you know.. trial and error, the next round should be perfect!
This looks so yummy… Cannot wait to try this out!
Definitely sharing this recipe with my friends and family.