AT A GLANCE
"This moreish dish of lightly spiced mushroom can be prepared in advance and it's delicious served at room temperature. I found some aromatic dried Chinese matsutake at my Asian grocer and added these - they're spicy and meaty on the nose - but you can use any variety you like."
|01||Strain matsutake soaking water into a bowl and set aside. Trim matsutake stems, squeeze dry and set aside. Heat oil in a wok over medium-high heat, add garlic, spring onion and ginger and stir-fry for 10 seconds. Add chilli and Sichuan peppercorns and stir-fry until fragrant, taking care not to burn them (5-10 seconds). Add king oyster and shiitake mushrooms, stir-fry for 30 seconds, then add wood ear and matsutake mushrooms. Increase heat to high, add rice wine and stir-fry until rice wine is absorbed. Add chicken stock, soy and reserved matsutake water, bring to boil, reduce heat to medium and stir occasionally until sauce is syrupy (10-15 minutes). Add enoki mushrooms and cook until just tender (2 minutes). Stir in chilli oil and serve hot.|
Note Look for the rice wine known as michiu, or bai mi jiu, which contains 20 per cent alcohol. It's available from select liquor shops; you could substitute sake.