Shroom Stew

Shroom Stew

By Binita Das

Serves - 1-2 people

Prep time - 15 mins

Cooking time - 40 mins


150g White Oyster

150g Cremini

150g King Trumpet 

150g Black Fungus

60g chopped onion

70g chopped carrot

28g chopped garlic

185g Tomato puree

1 tbsp soy sauce

1 tbsp apple cider vinegar(or, lemon juice)

1 tsp chilli powder

1 ½ tsp coriander powder

820g Vegetable stock

1 tbsp cornstarch+2 tbsp water slurry

Salt to taste

Parsley/ Coriander for garnishing

Olive/ vegetable oil for cooking


  • Clean the dirt off of the mushrooms with a damp towel. Then chop all the mushrooms.
  • Heat a tbsp of oil in a wide pan and stir-fry the mushrooms. One type at a time. Fry them until nicely golden and slightly crispy. Do not salt the mushrooms and don’t stir them frequently. It’ll make them steam. Once done, keep them aside.
  • Heat 2tbsp of oil. Fry carrots and onion until golden. Then add the garlic and fry until fragrant.
  • Pour the tomato puree, and add a pinch of salt. Mix and cook until dry.
  • Add the dry spices and mix well. Now add soy sauce and vinegar. Mix again.
  • Add the fried mushrooms to the pan and season with salt. Then mix.
  • Add the vegetable stock. Mix and cover the pan. Cook on medium heat for 30mins.

    • Open the lid, add the cornstarch slurry and mix. Simmer for 30-45secs.
    • Add some chopped parsley or coriander.
    • Serve with steamed rice or on top of mashed potatoes.

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