A simple and delicate way to serve mushrooms. The recipe includes no fish sauce or salt and I prefer to add one or the other as well as pepper to finish the dish properly.
Peel large mushrooms and cut into thick slices. Put in a pan with the grape syrup and pepper. Cut the leaves from the coriander and fold the stalks into a bundle and tie with kitchen string. Put in the pan with the mushrooms and bring to heat and simmer until the mushrooms have lost their firmness and shed all their fluid. Remove the bundle and add
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