Lagu bò chay

• Soak Lion's Mane mushrooms for until soft

Nutrition values are AI-estimated based on ingredients.

• 100g Lion's Mane mushrooms
• 100g Shiitake mushrooms
• 1 carrot
• 4 lemongrass stalks
• Annatto oil
• 1 sliced shallot
• 1 tbsp peanut butter
• 1 tbsp mushroom stock powder
• 1 tsp sugar
• 30g peas
• Water
• 1 tbsp tapioca starch
• 30ml water

1. 1Soak Lion's Mane mushrooms until soft, squeeze out excess water, then chop into irregular bite-sized pieces.
2. 2Score a cross on the top of each shiitake mushroom cap.
3. 3Peel and slice the carrot into thick rounds. Crush and chop the lemongrass stalks into several large pieces.
4. 4Heat annatto oil in a pot, then sauté sliced shallot and chopped lemongrass until fragrant.
5. 5Add prepared Lion's Mane mushrooms, shiitake mushrooms, carrots, peanut butter, mushroom stock powder, and sugar to the pot.
6. 6Pour in enough water to cover the ingredients and bring the mixture to a simmer, cooking until vegetables are tender.
7. 7Stir in the peas and cook for a few more minutes.
8. 8Prepare a slurry by mixing tapioca starch with 30ml of water, then gradually stir it into the simmering ragout to thicken to desired consistency.

These instructions are our analysis of the original video. Watch on YouTube →