Milky Mushroom Medley

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This “milky mushroom medley” is an assortment of fresh mushrooms, simmered in a delicious milky mushroom broth. It is a variant of my family’s favourite shiitake mushroom stew recipe using seasonal mushrooms and full cream evaporated milk. The evaporated milk gives the mushroom broth a natural, slightly creamy touch and a richer flavour, as compared to using regular fresh cow or soy milk.

Related Recipe:

• Shiitake Mushroom Stew Recipe (above)

Leftover evaporated milk? Try:

• Teh C (Tea with Evaporated Milk) Recipe
• Cheater’s Sliced Fish Noodle Soup Recipe

STEP-BY-STEP PHOTOS

In a wok pan, heat up butter, olive oil, shallots and garlic…

… as well as dried Italian seasoning.

Add assorted fresh seasonal mushrooms (I’m using a mix of hon shimeji, shiitake and button mushrooms) + garlic salt.

Stir-fry until mushrooms start to soften & evenly coated in the butter (this is the early stage).

When the mushrooms are shrunken, add mushroom stock and simmer (covered) for a few minutes until tender. This is the start, before I covered my wokpan with lid.

When mushrooms are tender, season to taste (you may need more water or salt). Lower heat and add full cream evaporated milk until the desired milkiness is reached. I seldom buy fresh cream or heavy cream, because it is expensive here >_< You can substitute the evaporated milk with regular fresh milk, heavy cream (for thick and creamy) or soy milk (for vegan-friendly).

Sprinkle chilli flakes, chopped parsley & freshly cracked pepper. Serve with cooked macaroni (I mixed into the stew) and/or bread to soak up all the delicious milky broth.