Jochen Stir-Fried Portobello Mushroom on Arugula

By Chef Jochen Kern

Makes 2 portion

Ingredients:

  • 1 no Portobello
  • 10 leaves Arugula
  • 1 clove garlic, finely cut
  • 20 g onion, chopped
  • 20 g Malaysian palm oil
  • 1 dash balsamic vinegar
  • 1 dash Malaysian red palm oil
  • 2 no Truss cherry tomato

Method:

  1. Heat Malaysian palm oil. Sauté garlic and onion.
  2. Add ruff sliced Portobello mushroom.
  3. Season with salt and pepper.
  4. Dash with Malaysian red palm oil.
  5. Place on arugula layered plate.
  6. Sprinkle with balsamic vinegar.
  7. Garnish with sweet truss cherry tomato.