Easy Stir-fried Mushrooms with Black Pepper Recipe

Hed Phad Prik Thai Dum – stir-fried mushrooms with black pepper.

Blue Elephant Cooking School and Restaurant

I learned how to make Hed Phad Prik Thai Dum at the Blue Elephant Cooking School and Restaurant in Bangkok, Thailand.

The dish is called stir-fried mushrooms with black pepper in English, and it was delicious! Not everyone likes coriander. If you’re like me, you can always leave it out.

It was one of four dishes that I learned how to make in a half-day culinary course in Royal Thai cookery at the popular cooking school.

The course included a trip to a nearby wet market to source ingredients and a gourmet lunch that the students prepared themselves in the class.

Ingredients for Paste

2 cloves garlic (peeled)
1 stem lemongrass (bottom half, sliced)
1 root coriander
1/2 teaspoon black pepper
Ingredients for Stir-frying
120 grams Erngi mushrooms (sliced into bite size)
1-1/2 tablespoon vegetable oil
4 tablespoon vegetable stock
3 – 4 stems coriander (finely chopped)
1 leaf kaffir lime (finely chopped)

Seasoning

1 tablespoon mushroom sauce
1/2 tablespoon light soya sauce
1 teaspoon sugar
1 teaspoon Chinese whisky
Garnish
1/2 stm lemongrass (crushed the deep-fried)
2 – 3 steam coriander leaves
Tempura flour

Note: roughly pound the lemongrass to make fluffy chunks. Squeeze the juice out. Light coast with tempura flour before deep frying it. Deep-fry in vegetable oil until it turns golden brown and set aside.

Method

Pound garic, coriander root, lemongrass, and black pepper into a paste in a mortar
Add vegetable oil, and paste from the mortar into a wok on medium heat and stir-fry until an aroma develops
Add sliced Eryngi mushrooms and cook well
Add some stock and finely sliced kaffir leaves
Season with musthroom sauce, light soya sauce, sugar, and Chinese whiskey; stir well
Add finely chopped coriander leaf; turn off heat
Transfer to a serving dish; top with deep fried crispy lemongrass and coriander leaves

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