Pizza and poker night at Richard’s place in Smithfield turned out to be much more of a foodie experience than I had imagined. Think thin crust, fresh mozzarella, hand made chorizo, good salami. Are you there yet? Fantastic. But meeting Richard’s dad Ricky topped the fantastic toppings by miles. Ricky came to Australia from Cambodia in 1980 and has since embraced a multi-cultural passion for all things culinary, and his garden is abound with fantastic herbs and fruiting trees. Chives, basil, mint, lemon grass and other asian herbs unknown to me surround the mangoes, pawpaws, limes and kaffir limes. But what I loved the most were the oyster mushrooms growing at the back. The mushrooms grow from the exposed sides of plastic wrapped feed. Freshly picked, they made a perfect stuffing for a calzone in Ricky’s handmade pizza oven, and there was plenty left for me to take home. So this morning I woke up and rushed to make some breakfast inspired by the fantastic oysters.
Fresh Oyster Mushroom Fritters
4 medium oyster mushrooms shredded to strips
2 small Lebanese zucchinis (grey) fine-medium chopped
1/2 can sweet corn (this household loves canned corn)
100 g finely grated parmesan
2 tbsp flour
good pinch of salt and pepper
Mix all ingredients and deep fry until golden brown. Top with grated parmesan and serve with lemon wedges (necessary) and more pan fried oyster mushrooms.