Pepper Trumpet Mushroom

Pepper Mushrooms

Trumpet mushrooms have gained popularity because of their meaty texture as well as their ability to absorb any flavour profile. This makes them versatile as well as being a filling  meat alternative. This is my second version of pepper mushrooms, I tried the "dry Hong Kong" style where I fried them with garlic, ginger, Sichuan peppercorns, habaneros , chives and bell pepper but I honestly disliked how oily the dish turned out.   I really enjoyed this version because the spicy tomato gravy coated the mushrooms giving them an almost scallop like taste .

Tips:

• Fresh button mushrooms can be substituted but use a knife and score the tops .

• Adjust the pepper to your liking and feel free to toss chile flakes into the sauce .

• Feel free to substitute chicken, shrimp or fish just season with garlic, ginger and pepper and pan fry until mostly cooked, remove from the heat and add into the sauce when it is thickened .

• Use a yellow, orange or green hot pepper this will allow easy identifying of pepper in the sauce .

• White rum can be substituted for the Chinese cooking wine

 Ingredients:

2 Trumpet mushrooms cut into 1/2 inch pieces

1/4 bell pepper cut into 1/2 inch pieces

1/4 red onion cut into 1/4 inch pieces

2  pineapple rings (can) cut into 1/4 inch pieces (OPTIONAL)

1 stalk of green onion/chive finely diced

1/4 inch of ginger finely minced (2 TBSP)

3 cloves of garlic finely minced

1 teaspoon of salt

1 teaspoon of black pepper

1 tablespoon of Chinese cooking wine (OPTIONAL)

Sauce

3 Tablespoons of ketchup

1 tablespoon of light soy

1/2 teaspoon of dark soy sauce

1/4 teaspoon brown sugar

1 teaspoon of corn starch

3/4 cup of water

1/2 habanero pepper finely minced

1 teaspoon of toasted sesame oil

Preparation:

1. Use a sharp knife cut diagonally across the tops of the mushrooms to create a diamond pattern.

2. Mix together sauce ingredients also adding half of the minced garlic, ginger and habanero and set aside.

3. Preheat fry pan on medium heat with 2 teaspoons of vegetable oil and sear the mushrooms, allowing each side to brown (approximately 3 minutes or until the mushrooms release from the pan easily). Remove from the heat when both sides are seared.

4. Add  1 teaspoon of vegetable oil in the fry pan add in remaining ginger, garlic and habanero and sauté for 2 minutes (until fragrant) then add in the bell pepper, pineapple and onion.

5. Add in the Chinese cooking wine and sauté for 5 -8 minutes where the vegetables are cooked but firm.

6. Add the sauce into the vegetable mixture and cook for 5 minutes until the mixture starts to slightly thicken.

7. Add the mushrooms to the mixture and turn to ensure that mushrooms are evenly coated in the sauce and cook for 8-10 minutes .

8. Taste the sauce for salt and pepper and adjust to your liking and top with green onion.