VegetarianVegan
Mushrooms with Lemon Basil
Dry-fry the mushrooms first until their water evaporates. That is the difference between browned mushrooms and watery ones.
- Time
- 15 min
- servings
- 3
- Spice level
- 🌶️🌶️
- Estimated cost per serving
- Rp 4.500
Equipment used:StoveWok
Contains: Soy, Gluten
Ingredients
Quantities adjust automatically.
- 300 gOyster mushroomNot yet
- 1 bunchLemon basilNot yet
- 8 pcBird's eye chiliNot yet
- 2 pcRed chilioptionalNot yet
- 6 cloveShallotNot yet
- 3 cloveGarlicNot yet
- 1 pcTomatooptionalNot yet
- 1 tbspSweet soy sauceNot yet
- 1 tspSaltNot yet
- 2 tbspCooking oilNot yet
Method
- 1
Heat a dry pan and add the torn mushrooms. Let their water release and fully evaporate.
- 2
Set the mushrooms aside and fry the sliced shallots, garlic, and chilies in oil.
- 3
Add the tomato and return the mushrooms, seasoning with sweet soy and salt.
- 4
Turn off the heat, add the lemon basil, and fold once.
Estimated nutrition per serving
- Energy
- 152 kkal
- Protein
- 5 g
- Carbohydrate
- 14 g
- Fat
- 10 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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