Kimchi mixed mushrooms and puy lentil casserole

It was a full-on week at work and I’m still getting to grips with how things run with my new employer.   I was in Sainsbury’s yesterday and really craved mushrooms.  Before long, my shopping basket had the following – shiitake, oyster and enoki mushrooms, a jar of kimchi and kale.

I made my go-to recipe for puy lentil casserole by Ina Garten (Barefoot in Paris) with the addition of kale, parsnips and ginger to boost the earthy flavours.

The mushrooms were cooked very simply as follows:

Kimchi mixed mushrooms (serves 2)

Prep and cooking time: 5 minutes


  • 1 tsp coconut oil
  • 200g mixed mushrooms (trimmed, stemmed, cleaned)
  • 1 tbsp kimchi
  • 1/2 tsp herb de provence
  • salt and pepper to taste


  1. Heat oil in a non-stick pan
  2. Add the mushrooms and stir in the oil for a minute
  3. Add the kimchi and herb the provence.  Leave to cook for another minute
  4. Season with salt (be mindful that the kimchi is salty) and pepper

Serve up the puy lentil casserole in a bowl and top with the kimchi mushrooms.




Mushroom and tofu soba

I fancied noodles instead of chicken which was on my meal plan for dinner this evening.   A quick stir-fry, it made dinner effortless (well, almost).

Ingredients: (serves 3)

  • 2 servings of soba noodles
  • 1/2 serving of rice noodles
  • 2 tbsp sunflower oil
  • 1/2 brown onion, peeled and sliced
  • 1 inch ginger, peeled and grated
  • 1 garlic clove, peeled and chopped
  • 1 red capsicum, de-seeded and sliced
  • 2 spring onions, chopped
  • a handful of shiitake mushrooms, sliced (I used fresh ones)
  • a handful of baby pak choy, chopped
  • a handful of chives, chopped
  • 1 tsp hoisin sauce
  • 1 tsp yellow bean sauce
  • 1 tbsp oyster sauce
  • 1/2 block of firm tofu, diced
  • 2 tbsp dark soy (kicap manis)
  • salt to taste


  1. Cook the soba and rice noodles according to the manufacturers’ instructions.   Rinse under running cold water, and drain.  Leave to one side
  2. Heat oil in a wok and fry the onions for a minute, followed by the ginger and garlic
  3. Toss in all the vegetables, mushrooms and herb and stir well for 2 minutes
  4. Add the hoisin, yellow bean and oyster sauce to the vegetables, then toss in the noodles
  5. Increase the heat and stir well for 30 seconds before adding the tofu and dark soy
  6. Give the noodles a good toss for another 30 seconds, check for seasoning before serving


Braised mushrooms and soba noodles

A dish inspired by claypot noodles brought back memories of food courts and hawker stalls I used to frequent in my late teens.   The braised shiitake mushrooms are the real stars of the show here.  Meaty, earthy and downright addictive.   You could add an egg to bring the dish together, but if you’re an egg-wuss like me, omit it, and enjoy the dish as it is.


  • 1 tbsp sesame seed oil
  • 1 brown onion, peeled and chopped
  • 1 inch ginger, peeled and julienned
  • 2 cloves of garlic, peeled and chopped
  • 2 spring onions, cut into 1.5″ long pieces
  • a handful of fresh shiikate mushrooms (or rehydrate dried ones and reserve liquid)
  • 1 small carrot, chopped
  • 1/2 cup vegetable stock
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy/kicap manis
  • 1 tbsp Chinese rice wine
  • salt and ground white pepper to taste
  • 2 bunches of pak choy, each cut into half
  • 2 x 80g soba noodles, cooked according to instructions on packet, then drained under running cold water


  1. Heat oil in a large saucepan
  2. Fry the onions, ginger, garlic and spring onions for a minute
  3. Add the mushrooms and carrots to the pan and stir for 30 seconds
  4. Pour the stock into the saucepan, followed by the oyster sauce, soy and rice wine
  5. Put the lid on and leave to cook over medium heat for 5 minutes
  6. Season with salt and pepper
  7. Add the pak choy into the pan, followed by the noodles
  8. Mix the noodles well with the veggies, mushrooms and sauce
  9. Serve hot