BAKED MUSHROOMS WITH A FIVE-SPICE CRUST

Served with noodles, rice, salad or even in a freshly steamed bao, these juicy and aromatic mushrooms with a crispy crumb pretty much work with everything.

4 large mushrooms (flat or portobello)

1 onion, finely diced

50g (1 cup) fresh breadcrumbs

1 tbsp Chinese five spice

1 tbsp garlic powder

From the store cupboard

2 tbsp oil (vegetable, groundnut or coconut)

1 tbsp salt

½ tsp white pepper

Clean the mushrooms and remove the stalks. Gently rub in a little of the oil and sprinkle with a little of the salt and pepper and set to one side.

Heat a large non-stick wok or frying pan over a medium-high heat, add 1 tablespoon of oil and fry the onion for 2 minutes. Add the breadcrumbs, Chinese five spice, garlic powder and the remaining salt and pepper and continue to fry for a further 2 minutes, making sure the ingredients are well mixed. Remove from the heat.

Preheat the oven to 200°C (400°F).

Using a spoon, fill each of the mushrooms with the breadcrumb mixture. Place filled-side up on a baking tray and bake in the oven for 20 minutes. Remove from the oven and serve.