Buna Shimeji with Noodles

These tiny mushrooms are related to the oyster mushroom, they are often grown on beech trees. They have a mildy nutty flavour when cooked but are not to be eaten uncooked as then the flavour is bitter. Used in Japanese cuisine.

Buna Shimeji (Brown Beech) mushrooms 150g

Noodles for 2

chopped fresh or frozen ginger

half onion chopped or 2 spring onions

2 cloves garlic chopped

soy sauce

15floz/3/4 pint boiling water

1 tsp Seasoned Pioneers shrimp paste or 2 tsp fish sauce

A handful of chopped greens, I used small leaves of Swiss chard.

Remove the base from the mushrooms and separate them into small clumps, put them into a pan with all the other ingredients except the noodles and greens. Boil for 7 min. Add the noodles and greens and simmer for 3-5 min depending on the type of noodles.

Mix well. Serves 2.

Delicious!

The Taste Bomb aka Dahi Puri

If you get the chance to eat at Kastoori's these are not to be missed!

Kastoori is a friendly family run restaurant, a South London legend specialising in Gujarati/East African vegetarian dishes with lots of big, hot and spicy flavours

The taste bomb is to be eaten in one. That way you get the explosion of sweet sour flavours and the contrasting flavours and textures all happening at the same time. A puri is a circle of flatbread that puffs up to a crisp shell when deep fried. They are then filled and topped up with pani sauce. They are served with sweet and sour sauce and yogurt.

Kastoori Restaurant, Tooting, S. London

How to Make Puris these are much larger than the taste bomb puris.