LISUN EXOTIC MUSHROOMS wins GOLD AT THE ‘DELICIOUS’ AWARDS FINALS !

It’s official !

Lisun Exotic Mushrooms has won GOLD at the final of the ‘delicious’ Awards announced at the judging this week.

Now in its thirteen year, the ‘delicious’ Produce Awards continue to champion the best Australian produce and the people behind it, thanks to a passionate network of food industry experts who nominate outstanding produce and producers from all over Australia,and the insight of the National Judging Panel and critics panel.

This VIP Event was hosted by ‘delicious’ senior editor Matt Preston, and guests  were treated to a menu of canapes, created by the QT Sydney team inspired by 2018 winners’ and gold medalists’ products, with drinks from Qantas Wine.

The genius behind the establishment of the Exotics mushroom, Dr. Noel Arrold said today he was delighted with the recognition of the range of mushrooms that grow in a disused Railway Tunnel in Mittagong.   Tours of the tunnel are hold every long weekend throughout the year.  See www.lisunexoticmushrooms.com.au, – tours.

The  current issue of ‘delicious’ with all details  is now on sale at newsagents and all good booksellers.

RECIPE: LISUN EXOTIC MUSHROOM STIR FRY.

BEEF + EXOTIC MUSHROOMS STIR FRY
Ingredients:
700g beef strips
2 teaspoons cracked black pepper
2 teaspoons sichuan pepper
2 tbls. Peanut oil
1 medium brown onion, sliced thickly
2 cloves garlic, crushed
100 g each of shiitake mushrooms, oyster mushrooms
200 g of chestnet mushrooms, all halved
. Mushrooms are available at Woolworths & Coles, selected Harris Farm stores
1 packet fresh greens – most Chinese veg. are great
2 teaspoons cornflour
1 tbls. Water
80ml mirin
60ml soy sauce

. Combine beef & cornflour in medium bowl
. Heat half the oil in wok, stir fry beef in batches until brown
. Heat remaining oil in same wok, stir fry onions & garlic until
onion is just tender.
. Add mushrooms, stir fry until they are just tender
. Add blended cornflour and water, then mirin and sauce
stir fry until mixture boils and thickens slightly
. Return beef to wok, stir fry until heated through.

Serves 4 – prep.time 10 minutes, cooking time 15 minutes
NOTE. Dry sherry can be used instead of mirin.
Bok Choy or similar greens can be added in the last
few minutes of cooking. VERY GOOD !