THE first time I had vegetarian escargot, I could not believe how much the taste, texture and appearance resembled the cooked snails.
It was more than 20 years ago, and it was from a vegetarian restaurant that did not use faux meats and meat substitutes to create its dishes.
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Retro Recipe: Vegetarian escargot Simple ingredients of vegetables and mushrooms can be transformed into a festive meal and you may even add hair moss for Chinese New Year. -AZMAN GHANI/The Star
Squeeze dry the stewed mushrooms, discard the stems and marinate the caps with seasoning ingredients for 30 minutes.
Dredge the marinated mushrooms in cornstarch and immediately deep-fry in hot oil until slightly golden.
Blanche broccoli and carrots and arrange them in a ring formation on a platter.
Retro Recipe: Vegetarian escargot Once the dressing is poured over the dish, serve immediately to enjoy the crispy exterior. -AZMAN GHANI/The Star
The mushroom infusion is not wasted as it goes into the dressing.
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