King brown mushroom with XO sauce
This has been the dish of the month for me. I've made these mushrooms at least five times since the start of August, and I've enjoyed it as a side dish, a light lunch and even added it to my instant noodles for a touch of "gourmet". I made a big batch of it which has lasted up till now (there's still some left in the fridge) and have been spooning it liberally on almost anything I can think of. Last night, I made some sushi for the kids and had leftover rice, which I mixed through with some XO sauce. Tasty! I also used the XO sauce in cooking Mapo tofu (instead of using hot bean paste) along with some diced chinese mushrooms. It's a wonderful condiment which I've also used to spruce up some boring fried rice from the Chinese takeaway. I never knew how to make XO sauce until I found it in Gary Mehigan's new book "Favourites", and it was the first recipe I bookmarked to try (among many others). I thought it was the perfect recipe to try, a...