Curried Mushrooms


8 dried shitake mushrooms
1 Tbsp. olive oil
2 finely chopped garlic cloves
2 Tsp. finely grated ginger
400g oyster mushrooms halved
400g button mushrooms quartered
425 can straw mushrooms preferably organic
6 spring onions, sliced finely
1 bunch coriander, chopped
¼ cup water
1 tbsp. sambal paste
1 kaffir lime leaf, torn
1 long red chilli, chopped
1 long green chilli, chopped
2 tbsp. lemongrass, chopped
1 tsp salt


Heat oil in wok or large frying pan, stir fry garlic, ginger, green and red chilli, spring onion and lemongrass on medium heat for less than a minute. Add sambal paste and kaffir lime leaf. Stir fry for a further minute. Add mushrooms, coriander stalks, water and salt. Stir well. Reduce heat and simmer covered for 15 minutes or until mushrooms are tender. Remove from heat, stir through coriander leaves and serve.