What goes well with duck? I know, mushrooms!

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Tonight my Michael made a roast, and not just any roast, but a roast duck. He even glazed it using some raspberries he preserved from this summer’s harvest. Thus the amazing color of the skin. I can’t give you the recipe for the duck, but I can for the vegetables I made.

Of the current overload of green vegetables in the fridge, the ones that most needed to be cooked soon was a bunch of garland chrysanthemum. These chrysanthemum leaves are also called shungiku or tung ho. I’ve cooked them in hot pots a few times, but I wanted to make a simple stir fry. Guided by this recipe, here’s my version.

Mixed Mushrooms with Chysanthemum Greens

2 Tablespoons oil
1/2 onion
1/2 teaspoon salt
100g oyster mushrooms
100g pack of brown beech mushrooms
1 lb white button mushrooms
1 Tablespoon soy sauce
1 bunch of shungiku/tong ho/chysanthemum greens

  • Slice the onion vertically into thin slices, quickly. Put it into a covered container until you’re ready to cook.
  • Wash the mushrooms. Cut the base off the beech mushrooms and break them apart. Slice the oyster and white mushrooms.
  • Chop up the shungiku.
  • To a hot wok, add the oil in the wok.
  • Add onion and saute until they start to look clear.
  • Add mushrooms in stages, with the salt. Stir-fry each stage until they start to release moisture, then add the next ones. Keep the heat high to boil down the immense amounts of liquid mushrooms produce. Especially button mushrooms, those go in last. (When I made it, I put the beech mushrooms in first, but I think it should have been oyster mushrooms first.)
  • Add the soy sauce, and then the shungiku. Stir-fry just until they turn bright green.

The slight bitterness of the greens went well with the richness of the duck. And the most prideful part? The oyster mushrooms were homegrown.

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