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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!!

Set aside…

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 😉