FungusBasedOrganism

Looks delicious!

I noticed the colour is quite a lot deeper than when I usually make it, is it the wine? Or maybe you cook the onions for longer?

Thank you! I'll try to write down a recipe for it sometime soon, everyone ought to try this dish once at least 🙂

The mushroom-scallion oil sounds very interesting! I'll definitely give that a try as well, I bet it's worth the effort.

I use smoked tofu and fry it in the same pan with the mushrooms, then season them with soy sauce and a drip of toasted sesame oil.

A very very important tip is to add toasted sesame oil, for me this is absolutely not optional! It brings out all the other flavours and really elevates the dish to another level. If the dish would be a 5/10, adding toasted sesame oil would take it up to 8/10 just on its own, it's that crucial!

If you have any questions or comments please let me know! I love this dish so much.

Fresh shiitake mushrooms cost around 3eur for a 150g package. A bag of dried shiitake which is like 150grams is around 5eur and it lasts me a long time. I usually take 2-3 dried shiitake mushrooms at a time when making soup or stock, they impart a very strong flavour when they're rehydrated.

I really like the eggplant/zucchini combo in a lot of dishes. Mediterranean cuisine has a lot of it.

Shepherds pies are delicious and so satisfying. I think Jamie Oliver's tip with squeezing the oil over the potatoes before putting it in the oven is really good. Gives the potatoes a very nice crispy and delicious outer layer (and it looks great too!) Timestamp here: https://youtu.be/vkTfd0SihMM?feature=shared&t=354

Is that mostly to have it smoother? I don't mind the chunky texture 🙂

If the foil too is unnecessary and could be avoided, I do not see why not.

I guess it would work if you're careful with the placement of the sauce.

That is a good point. Gyros cannot be self-contained like burritos though and need some external support to help them stay in one piece. What alternative would you suggest?