serves
8
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 500 ml (17 fl oz/2 cups) red wine vinegar
- 5 bay leaves
- 3 garlic cloves, sliced
- ½ tsp whole pepperberries
- 100 g (31/2 oz) enoki mushrooms
- 200 g (7 oz) oyster mushrooms, sliced
- 200 g (7 oz) shiitake mushrooms
- 200 g (7 oz) king brown mushrooms, sliced
- 1 tbsp vegetable oil
- 1 tbsp native thyme
- 1 tbsp chilli paste
- 100 g (31/2 oz) samphire
- 100 g (31/2 oz) karkalla
- lettuce cups, to serve
Instructions
1. In a large pot, combine 1 litre (34 fl oz/4 cups) water, the vinegar, bay leaves, half the garlic and the pepperberries and boil for 30 minutes. Add the mushrooms and poach on low for 10 minutes, then drain and strain off the liquid. Set the mushrooms aside.
2. In a large frying pan, heat the oil and fry the remaining garlic, the mushrooms, thyme, chilli paste, samphire and karkalla for 5 minutes before adding salt to taste.
3. Eat with lettuce cups.
This is an edited extract from Mabu Mabu by Nornie Bero, published by Hardie Grant Books. Photography by Armelle Habib.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
