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Mushrooms and Celery by Shaharin Yussof

I'm not particularly fond of celery on its own, but we end up having it in our veggie basket because my kids' guinea pigs like the greens, and we get left with the stalks. Rather than throw them out, we came up with a new dish to use them, and I find that I quite like them prepared this way.

Ingredient Qty. Preparation
Button Mushrooms a couple of handfulls Use ordinary button mushrooms from the local grocery. Cut into bite sized bits about 1.5cm in widths. Smaller unopened, or barely open, ones work better.
Celery 2-3 stalks Cut nto bit sized bits, again about 1.5cm in size.
Garlic 1 clove One clove (or more, according to preference), chopped finely.
Cornstarch 1 tablespoon Mixed in a cup of cold water, with a couple of dashes of Thai fish sauce.
Thai fish sauce a few dashes
Oil a few tablespoons stir frying
Pepper to taste  



Fry the garlic in hot oil until it just turns brown - shouldn't be more than a few seconds. Throw in the celery and fry quickly, stirring around until its colour brightens. Add a dash or two of fish sauce and stir a few more seconds. Add the mushrooms, and stir until they are sautéd and everything is evenly mixed. Add pepper to taste.

Stir up the cornstarch and water mixture and pour it in to make a sauce. Stir until it reaches the consistency of a thick soup.

Serve and eat hot. This dish doesn't keep well.

Serves 3-4 people in conjunction with other dishes.