Eryyn what??? It's Eryngii... a kinda mushroom from Chiangmai, Thailand according to the packaging. Eryngii is also known as king trumpet mushroom, french horn mushroom, and king oyster mushroom. I frist saw this packet at the vegetable stall and grabbed a pack without knowing what to do with it. The size of this mushroom is about the length of my (short) palm and the thickest part is slightly larger than the diameter of 50 sen coin.
Staring at the packet, I guess the best way to cook it would be braising it with chicken and so I set out marinading skinless chicken thigh pieces with white pepper, oyster sauce, a few dashes of fish sauce and some cornstarch. Sliced up the mushroom and carrots for some colour.
In hot oil, brown the chicken pieces. Next, add in 3 cloves of lightly crushed garlic and fry till fragrant. Stir in carrots and mushrooms. Pour in just enough water covering the chicken and add in some oyster sauce for flavouring plus some white pepper and little bit of sugar to taste. Cover with a lid and braise for about 15 - 20 minutes. Dish up and serve with rice.
I have to say this eryngii mushroom is still crunchy after braising for so long. My boiboi and I liked them very much. We ladled lots of gravy onto our rice and ate them up in a gusto! This mushroom would be nice for stir frying which I will try next, if I can find them again.
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