This recipe was developed by renowned Adelaide Nutritionist, Food Photographer and Recipe Developer, Phoebe Conway (@pheebsfoods) for National Mushroom Day 2021.

Ingredients

500g brown button mushrooms

2 tbsp olive oil

1 inch piece of ginger grated

2 garlic cloves grated

2 shallots thinly sliced

1 chili chopped *optional or use a mild green chili

1 tbsp tamari or soy sauce

2 tsp fish sauce

½ tbsp coconut or brown sugar

½ tsp Chinese 5 spice

¼ cup roasted peanuts

2 heads of cos lettuce broken into

Cooked Brown or white rice

2 spring onions finely sliced

Bean shoots

Extra roasted peanuts

Handful of fresh mint and coriander leaves

Lime juice to serve

Method:

1. Place the mushrooms into a food processor in batches, pulsing until chopped up into small pieces

2. Heat 1 tbsp of the olive oil in a pan over a medium high heat, add in half of the mushrooms and cook until the water evaporates, and they start browning. Remove from the pan and repeat with the other half of the mushrooms and oil

3. When the second batch start browning add in the other cooked mushrooms along with the grated ginger and garlic. Cook stirring often for a few more minutes

4. Add in the rest of the ingredients and cook for a further 5 minutes, stirring often until any liquid has cooked off and the mushrooms are golden

5. To assemble, place some rice and mushroom mixture into a lettuce cup and top with some herbs, bean shoots, extra peanuts and a drizzle of lime juice!

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For more information about Phoebe Conway, please visit: pheebsfoods.com