Stir fried oyster mushrooms with chilli, garlic and oyster sauce is quicky and tasty dish that popular in Indonesian kitchen. This homey vegan (or not) dish is can be done as quick as you clicking your fingers. Oyster mushrooms is one of the major potential sources of vitamins B12(Methylcobalamin) for vegan dieters. I’m using jamur grigit, a spicies of tinu oyster mushrooms for this recipe, but you can easily replace it with oyster mushrooms, abalone mushrooms or any edible mushrooms.
Jamur grigit (Schizophyllum alneum or Schizophyllum commune) or tiny oyster mushrooms are edible wild mushroom. Jamur Grigit is well known as Split Gill Mushroooms, Kanglayen in India, Khurakding in Philippines and Het Bee in Thailand. Others Indonesian name of Jamur Grigit is Jamur Gerigit, Tihau Grigit, Dan Cubit (Mandailing), JamurCubit, Tihau Tikus (Borneo), Tirau Gerigit, Jamur Gigit (Riau), Jamur Kembang (Java), Keho Talade (Ternate), Ngawate (Halmahera), Kulat Diceng (Sulawesi). Jamur grigit has tiny size, fan or oyster (or kidney)-shaped cap spanning about 2-3 cm diameter. The flesh is white, firm, and varies in thickness due to stipe arrangement. Jamur grigit found throughout the world and it’s commonly found on rainy season in tropical country. Mostly, this species dwelled on rotten and decayed hardwood trees. Jamur grigit ia consedered delicacy because it’s got meaty texture with earthy and pleasant aromas. Even western gastronomies list it as inedible mushroos, this is apparently due to differing standards of taste rather than known toxicity, being regarded with little culinary interest due to its tough texture. Split gill mushroom in fact, edible and widely consumed in Mexico, India, Indonesia and elsewhere in the tropics. Recent studies said that jamur grigit got Schizophyllan (SPG, sizofiran, sonifilan), an isolate of Schizophyllum commune, has been researched clinically proven got anticancer activity.
The jamur grigit cap is shell-shaped, with the tissue concentrated at the point of attachment, resembling a stem. It is often wavy and lobed, with a rigid margin when old. It is tough, felty and hairy, and slippery when moist. It is greyish white and up to 4 cm in diameter. The gills are pale reddish or grey, very narrow with a longitudinal split edge which becomes inrolled when wet; the only knows fungus with spit gills that are capable of retracting by movement. It is found predominantly from autumn to spring on dead wood, in coniferous and deciduous forest.
I’ve got a gigantic mango tree in front of my mother’s house in Muara Dua which my father plant by himself about 35 years ago. Due to the security concern, my father had to cut it off and the tree is left into decayed in my own yard. After about 1 month the Jamur Grigit shown on mango tree surface. This tiny oyster mushrooms got blooming in the morning when the rain is came on the night before. The jamur grigit spit gills capable to retracting when it’s dried or exposed with sun ray. Thas why i need to wake up firstly in the morning and hand picked the jamur grigit, since i’ve got about 2 pounds of it and not using it all directly, i just sun dried about half of it to make it lass for another dish. If you want to use it, just simply rehydrate it overnight in te fridge, discard the sinking debris and drain the mushrooms well. The jamur grigit soaking liquid can be use to give the extra flavour too, don’t get rid of that. You can make a vegan meat just by pounded the mushrooms until it got shredded fleshy meat texture and than mix it well with flour that called kanglayen Paaknam in Manipur cuizine, India.
Stir Fried Oyster Mushrooms/Split Gill Mushroom Recipe :
- 2 cups Split Gill or Oyster Mushrooms ( Jamur Grigit/Jamur Tiram)
- 100 gr chicken fillet (daging ayam), thinly sliced, *omit this for a vegan
- 1 tbsp dried shrimp (ebi kering), soaked, finely chopped, *omit this for a vegan
- 4 cloves of garlic (bawang putih), finely chopped
- 3 shallots (bawang merah), finely chopped
- 1/2 cup lemon basil leaves (daun kemangi), roughly chopped
- 3 or more cayenne/chilli pepper (cabe merah), deseeded, finely chopped
- 1 tbsp cooking oil (minyak goreng)
- 1 tbsp of oyster sauce (saus tiram)
- 1/4 cup water (air)
- 1 tsp sesame oil
- Clean and cut the mushrooms as needed.
- Heat up the cooking oil in a wok or big frying pan, stir fry the garlic and shallots until slightly browned
- Add the dried shrimp and chilli, saute another 2 minutes
- Add the chicken and mushrooms, stir fry for about 3 minutes
- Add the water, bring to boil, cover for 4 minutes.
- Add the oyster sauce, season with salt and pepper, pour the sesame oil
- Just before serving, add the chopped lemon basil leaves
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