I based this recipe on a pork and mushroom dish in a book (Real Thai) that Accolan got me for Yule.  This is the third time I’ve made it. 

The first time I made it exactly as written and it was, frankly, fabulous.  But, I really wanted a dish that was heavier on the vegetables.

So, I made it a second time, greatly increasing the vegetable content, and it was okay, but definitely not a hit. 

This time I made it with the focus on the mushrooms, which was my favorite part of the dish anyhow, and now it is finally a keeper.

Bear in mind however:

1. Keeping this dish frugal means waiting to catch the right prices on the mushrooms.  This can mean going to a store you don’t usually frequent, checking out a farmer’s market, or even (yes I’ll say it) getting lucky in the reduced produce section.
2. While you can make this will all white button mushrooms, please don’t.  Even a scant 1/2 cup of sliced shitakes will add so much complexity to the dish that it is well worth the extra $1 or so you might spend.

Ingredients:

up to 3 Tbsp vegetable oil

2 large Spanish onions, chopped (about 4 cups)
1/2 cup sliced shallot
1 Tbsp minced fresh ginger
5 cloves garlic, chopped

10 cups sliced mushrooms
1/8 tsp salt

1 cup water
4 Tbsp fish sauce
2 Tbsp soy sauce
1/8 tsp black pepper

3/4 cup frozen peas

1 tsp sambal oelek (chili paste)
3 Tbsp corn starch

Directions:

Starting with 1 or 2 teaspoons of oil, saute onions until translucent. Add garlic, ginger, and shallot and cook until soft.

Add mushrooms (a cup or two at a time if necessary, depending on the size of your pan), salt, and more oil (a tsp at a time) as needed. Cook until mushrooms are reduced in volume and tender.

Combine water, fish sauce, soy sauce, and black pepper. Pour over mushrooms, stir well to combine. Allow to cook on a low simmer for a couple of minutes to allow flavors to meld.

Add peas and cook until peas are defrosted.

In a small bowl, spoon a few tablespoons of the sauce out of the pan. Whisk in the corn starch and chili paste until smooth. Return to pan and cook for approximately 5 minutes. You are looking for the sauce to turn into a gravy and for it to lose the raw floury taste of the corn starch.

Serving:

This dish is meant to be served in small amounts over a generous serving of rice. It is very flavorful and incredibly rich.

While this is intended as an entree, it can also be used as a sauce or topping for a nice steak or even some grilled chicken or pork.

Try serving this along with our Red Beef Curry.

How Is This a Frugal Family Meal?

Mainly this dish is frugal because there’s no meat in it. But, mushrooms lend a rich earthy almost meaty taste so you don’t miss it. Getting the best price on mushrooms for most of means catching a good sale in the produce aisle. However the more adventurous may try growing them at home, or even foraging for them.

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