Oyster Mushroom Packets Recipe

Cut off any tough ends of the mushroom stems; pull apart or cut the larger mushrooms lengthwise into pieces about the size of whole small ones.

Roast the bell pepper under the broiler or over a flame until the skin is black; peel and cut into thin julienne.

In a bowl, gently stir together mushrooms, red pepper julienne, chili, vinegar, olive oil, ginger, coriander (if using), fish sauce, garlic, salt and pepper. Set aside.

Divide the mushroom mixture into 2 or 4 equal portions.

If using banana leaves: Wash and wipe dry the banana leaf and run the entire surface on both sides over a flame: the banana leaf will turn a darker color, the leaf mould will disappear and the leaf will become more malleable. Alternatively, the banana leaf can be wiped clean, then dampened and cooked in a microwave oven until steam appears.

Cut the leaf into either two rectangular pieces about 8 by 12 inches (20 by 30 cm) or four 8-inch (20-cm) squares, ensuring that there are no breaks in the leaf sections. Cut away the middle vein and reserve it to tie up the bundles.

Place the banana leaf sections shiny-side down on a flat surface with one corner facing you so that it is a diamond shape. Put 1 mushroom portion across the bottom third of a leaf and carefully roll it up, folding in the sides until you have a neat, secure package; tie up with the vein section or a thin strip of leaf.

If using corn husks: Tear thin strands lengthwise down one corn husk to use as ties; set aside.

Place one corn husk on work surface, concave side up; place another corn husk on top of it to form an "X". Put 1/3 cup (75 mL) mushroom mixture at juncture of corn husks; tightly fold in ends of inner corn husks, then outer corn husk. Secure bundle using corn husks ties. Repeat with remaining mushroom mixture and corn husks; you should get 8 packets.

Two cooking methods work equally well — braising or grilling. To braise, place the packets tightly in one layer in a saucepan. Add less than 1/2 inch (1 cm) of water. Bring to a boil; lower the heat immediately and cover, allowing a little steam to be released. Cook until the water has evaporated, about 6 to 8 minutes.

Alternatively, grill the mushroom packets either on a barbecue or under a broiler about 5 or 6 inches (12 or 15 cm) from the heat source until both sides are slightly charred. Serve the packets still closed and open with scissors at the table.

Excerpted from The Asian Bistro Cookbook by Andrew Chase. Text copyright 1997 by Andrew Chase. Excerpted by permission of Robert Rose Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.