This recipe combines the earthy, robust flavours of oyster mushrooms with the salty, umami-rich taste of locally foraged seaweed from Margate's coastline. Foraging for seaweed along the shores of Margate not only connects you with nature but also adds a unique, locally-sourced twist to your dish.
Ingredients
400g fresh oyster mushrooms, sliced
2 cups of fresh edible seaweed (like Sea Lettuce or Nori), foraged from Margate shores, washed and chopped
2 tablespoons sesame oil
3 cloves garlic, minced
1 inch ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon honey or sugar
1 red bell pepper, thinly sliced
3 spring onions, chopped
Sesame seeds for garnish
Optional: chilli flakes for heat
Directions
Prepare Ingredients: Clean the foraged seaweed thoroughly to remove any sand or grit. Slice the oyster mushrooms and prep the other vegetables.
Stir-Fry Mushrooms: Heat a tablespoon of sesame oil in a wok or large frying pan over medium-high heat. Add the oyster mushrooms and stir-fry until they are golden and crispy. Remove from the pan and set aside.
Cook Seaweed and Veggies: In the same pan, add the remaining sesame oil. Sauté garlic and ginger until fragrant. Add the bell pepper and stir-fry for a couple of minutes. Then, add the seaweed and cook for an additional 2-3 minutes.
Combine and Season: Return the mushrooms to the pan. Add soy sauce, oyster sauce, and honey/sugar. Toss everything together and cook for a further 2 minutes until everything is well coated and heated through.
Garnish and Serve: Sprinkle with spring onions and sesame seeds. Add chili flakes if desired for an extra kick.
Serve: This dish is best served hot, either as a stand-alone or over a bed of steamed rice or noodles.
Foraging Tips
Safety First: If you're new to foraging, consider joining a local foraging group or seek advice from a knowledgeable guide.
Tide Times: Check the local tide times in Margate to plan your foraging trip during low tide.
Sustainable Practices: Only take what you need and be mindful of preserving the natural ecosystem.
This dish not only brings the flavours of Margate to your plate but also celebrates the joy of sourcing ingredients from your local environment, making it a truly special culinary experience.
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