Lisun Exotic Mushrooms – see the story – Autumn 2019 ‘ESCAPE’ Southern Highlands magazine

Lisun Exotic Mushrooms have become one the Highlands’ iconic enterprises and have featured in many articles in magazines and television programs in Australia and throughout the world.

Some of the world’s best chefs and writers have visited the tunnel and Lisun has won many national Awards.

Thanks to ‘Escape’s Editor Alex Speed, the Lisun story is told in this month’s “Escape Southern Highlands’ magazine.   Available at all good newsagent and outlets.             Tours:




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 !