Instructions: If you are using Chinese dried mushrooms soak them in warm water for 20 minutes and then drain them.

Rinse them well amd squeeze out any excess liquid.

Discard the tough stem then shred the caps and put them aside.

If you are using tinned straw mushrooms drain and rinse them but leave them whole.

Wash and slice the button mushrooms.

Heat a wok or large frying pan then add the oil.

Now add all the mushrooms and stir fry them mixing them well for a few seconds.

Then quickly add the soy sauce sherry or rice wine oyster sauce sugar garlic and chicken stock. Turn the heat dovvn and cook for about 7 minutes stirring continually until the fresh mushrooms are thoroughly cooked.

Then mix in the spring onions stirring for a few seconds and serve at once.

Mushrooms are very popular in China especially in the south where the warm moist climate is ideal for fungi. The varieties of mushrooms are endless. The three used in this recipe have very different characteristics: straw mushrooms have a musky scent and meaty texture; Chinese dried mushrooms are smokyflavoured and densely textured; button mushrooms are mild and soft. Combining all three in a substantial and rich sauce transforms the mushroom from a supporting ingredient to a vegetable dish in its own right. Straw and dried mushrooms can be bought at Chinese grocers but if you cant get them this recipe is nearly as delicious made entirely with button ones. (Use 350g button mushrooms.)

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.