Vegetarian Recipes - Mushrooms with Loofah Squash Recipe

Ingredients

• 750g/1lb/10oz loofah squash, peeled

• 30ml/2 tbsp groundnut (peanut) or sesame oil

• 2 shallots, halved and sliced

• 2 garlic cloves, finely chopped

• 115g/4oz/1 1/2 cups button (white) mushrooms, quartered

• 15ml/1 tbsp mushroom sauce

• 10ml/2 tsp soy sauce

• 4 spring onions (scallions), cut into 2cm/3/4in pieces

• fresh coriander (cilantro) leaves and thin strips of spring onion (scallion), to garnish

Serves 4

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Method:

1. Using a sharp knife, cut the loofah squash diagonally into 2cm/%n-thick pieces and set aside.

2. Heat the oil in a large wok or heavy pan. Stir in the halved shallots and garlic, stir-fry until they begin to color and turn golden, then add the mushrooms.

3. Add the mushroom and soy sauces, and the squash. Reduce the heat, cover and cook gently for a few minutes until the squash is tender.

4. Just before serving, stir in the spring onion pieces and allow to warm through.

5. Spoon into warmed serving bowls and garnish with the coriander and spring onion strips.

Note: Winter gourds, such as pumpkins, bitter melons, loofah squash and a variety of other squash that come under the kabocha umbrella, are popular ingredients for soups and braised vegetable dishes. Any of these vegetables can be used for this side dish, but loofah squash ­also known as ridged gourd - is easy to work with and is available in most Asian markets. It resembles a long courgette, usually lighter in color and with ridges from one end to the other.

Cook's Tip: Choose a mushroom sauce suitable for vegetarians. Some contain anchovies so check the label. Mushroom seasoning is usually a safe bet.