Squid with shiitake and Judas’ ears

Squid with shiitake and Judas’ ears

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

The peculiar Judas’ ears in this recipe perfectly complement the shiitake and squid. Auricularia, wild or cultivated, are much used in Chinese and Japanese cooking, but very little in European. Indeed, this recipe leans towards the cuisines of the Far East in its use of spices and herbs. It is an interesting way of using mushrooms and can perhaps be accompanied by a little freshly boiled sticky rice.

Ingredients

Quantity Ingredient
200g fresh shiitake mushrooms
150g fresh judas’ ears
or 55g dried judas’ ears, soaked in warm water for 30 minutes
700g fresh squid, cleaned weight
6 tablespoons corn oil
1 tablespoon peanut oil
4 garlic cloves, finely chopped
1 small bunch spring onions, finely chopped
40 g piece fresh root ginger, peeled and finely chopped
1 fresh hot red chilli, finely chopped
1 tablespoon cornflour, diluted in 2 tablespoons water, (optional)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 lime, juiced
2 tablespoons coriander, coarsely chopped
salt, to taste

Method

  1. Clean the fresh shiitake, then trim the stalks and slice the caps. Wash and rinse the Judas’ ears, fresh or dried. Cut the squid body into rings and chop the tentacles.
  2. In a wok or frying pan, heat the oils and stir-fry the garlic, spring onions, ginger and chilli for a short while. Add the mushrooms and stir-fry for a couple of minutes more. Add the squid, and stir-fry for 3 minutes, then add the cornflour (if using), soy sauce, rice vinegar and lime juice, and stir-fry for a further 2 minutes. Add salt to taste and sprinkle the fresh coriander on top. Should you need more moisture, then use a little stock made with a cube – as every Chinese cook does (a little MSG won’t kill you)!
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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