Black Pepper Mushrooms with Rice

To prepare the mushrooms, brush off any dirt off the mushrooms. Trim stalks by slicing them in line with the underside of the cap. Reserve them, chop finely and add to the sauce later. 

Heat oil in a large frying pan and cook mushrooms for 3 minutes on both sides, until golden and caramelised. Turn off the heat. Transfer mushrooms to a bowl and set aside. Reuse the pan for the sauce.

To make the sauce, peel and finely dice the onion, garlic and red chill, leave seeds in. Pick leaves off the curry sprigs.

In a medium bowl or jug mix together the peppercorns, miso paste, oyster sauce, kecap manis and soy sauce to form a paste.

Return the frying pan to medium heat and add butter. When melted, add in the chopped onion, garlic, chilli and curry leaves. Stir fry for 1-2 minutes or until fragrant and the shallots turn translucent. Add the soy sauce paste, stir, then add back the mushrooms. Mix well to combine. Add stock and cook for 2 minutes for the mushrooms to heat through.

Serve with some steamed rice.