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 😉