Pad Gunchiang Hed Chanterell
Stir-Fry with Chinese Sausage and Chanterelles
Autumn is mushroom season, and I love mushrooms of all kinds. Recently, I brought together one of my favorite mushrooms with a Thai sausage that I really enjoy eating.
This dream pairing consists of chanterelles and Gun Chiang sausage, which I combined in a Thai “Pad Gunchiang Hed Chanterell”
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How you can easily prepare this quick and delicious stir-fry yourself is what I want to share with you in this recipe. But I’ll also spoil the ending: the dream couple will be served with jasmine rice and eaten immediately.
Ingredients for two servings
- 250g (8.8 oz) chanterelles
- one Gun Chiang sausage
- one clove garlic
- one spring onion
- 1-2 Thai chilies
- 1 tbsp oyster sauce
- 2 tbsp light soy sauce
- 2 tbsp water
- ½ tsp palm sugar or brown sugar
- 2 tbsp vegetable oil
Preparation
As always with stir-fry dishes, proper preparation is essential so that cooking in the wok can proceed quickly. In this case, that unfortunately means first cleaning the chanterelles - after all, we don’t want half the forest in our wok.
Once the mushrooms are clean, you’ve already mastered the hardest part. Now you just need to tear them into bite-sized pieces. Then we cut the Gunchiang into diagonal pieces - this looks nicer later and also provides more surface area for searing.
After the stars of the dish are taken care of, we turn to the no less important supporting roles. First, peel the garlic and cut it into fine pieces. Then cut the spring onion into rings and finally remove the stems from the Thai chilies and cut them into fine rings as well.
Finally, we mix the oyster sauce with the light soy sauce and a splash of water, and dissolve the palm sugar in this mixture with vigorous stirring.
Now that all the ingredients are ready and waiting for their moment, we can finally get started. We add the oil to the wok and sear the sausage until it starts to become translucent. When that happens, we make some space and fry the garlic until fragrant. Then the chanterelles can join the wok.
We now stir-fry everything together for three to four minutes until the mushrooms begin to soften. Then we add the Thai chilies and spring onion and mix all the ingredients thoroughly. We then deglaze everything with the sauce mixture and stir it into the other ingredients.
Over low heat, we let everything simmer together for a few more minutes until the mushrooms have softened. If it becomes too dry, add a little more water.
We distribute the finished “Pad Gunchiang Hed Chanterell” onto plates and serve it steaming hot with jasmine rice.
