Pearl Meat and Shiitake

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 70 ml ( fl oz) grape seed oil
  • 12 small Otway Forest fresh shiitake mushrooms, stalks trimmed
  • table salt, to taste
  • 100 g ( oz) Pinctada maxima pearl oyster meat, thinly sliced
  • 2 ml lemon juice


When ready to serve, heat a small wok over medium heat. Add 50 ml ( fl oz) of the oil and stir-fry the mushrooms with a pinch of salt for 35 seconds, then drain in a small metal sieve to remove the excess oil. They will look raw but they will finish cooking once dressed with the stock.

Heat a non-stick frying pan until very hot. Place the pearl meat in a bowl, dress with the remaining grape seed oil and season with salt. Stir-fry in the pan for 10 seconds, moving the pearl meat around all the time so it doesn’t colour. Remove and place in a bowl. Add the lemon juice and check the seasoning.