Balinese-style mushrooms

Ingredients for 2 servings:

• 100 g mushrooms, fresh or canned
• 20 g butter, unsalted
• 2 medium-sized garlic cloves, fresh
• 1 tbsp ginger, diced, fresh or frozen
• 3 tbsp dry sherry
• 1 tbsp Madeira
• 2 tbsp sour cream
• 1 pinch(s) black pepper, from the mill
• 1 pinch(s) of mace powder
• 1 pinch(s) chicken broth, granulated (strong bouillon)
• 2 tbsp celery, fresh or frozen
• n. B. almond flakes
• n. B. flowers and leaves

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 24 minutes

An exotic side dish to any rice table or Cantonese menu.

Briefly rinse the canned mushrooms in a sieve, drain well, and place them on a fresh tea towel to dry. Clean fresh mushrooms with a brush (DO NOT wash), remove the stems, and chop the caps into bite-sized pieces. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Wash and peel the fresh ginger, then cut them crosswise into approximately 4cm long pieces. Cut the pieces lengthwise into thin slices and chop them into strips. Cut the strips crosswise into small cubes. Weigh the frozen mushrooms and thaw them. Place the mushrooms in a saucepan with the butter and fry. Add the garlic and ginger and fry for 2 minutes. Mix the sherry with the remaining ingredients and use it to deglaze the mushrooms. Simmer gently for 10 minutes, then keep warm until ready to serve. Arrange on the serving plates (see photo) as a side dish, or garnish in separate bowls and serve warm.