An eater's guide to mushrooms

Ingredients:
15g dried porcini (cep) mushrooms
200g Chinese noodles
450g mixed selection of fresh mushrooms (for example: chestnut, closed cup, shitake, oyster)
2 tbsp groundnut oil
2 cloves garlic, sliced
1 red chilli, deseeded and chopped
1 and a half inch piece fresh root ginger, grated
4 spring onions, diagonally sliced
4 tbsp sake or dry sherry
4 tbsp soy sauce
juice of half a lemon
chopped fresh coriander

Directions:
1. Cover the dried mushrooms with 75ml of boiled water and soak for 15 minutes or until softened. Strain and reserve the liquid, then slice the mushrooms. Cook the noodles according to the packet instructions, drain and set aside.

2. Halve or quarter the fresh mushrooms, depending on size. Tear the oyster mushrooms, if using.

3. Heat the oil in a wok or large frying pan and add the garlic, chilli and ginger and stir-fry for 15 seconds or until they release their aroma. Add all the mushrooms and stir-fry for 2 minutes or until just softened.

4. Add the spring onions, sake or sherry, soy sauce, lemon juice and the reserved soaking liquid from the dried mushrooms. Bring to a quick boil, then add the noodles and coriander. Stir-fry for another minute to warm through and serve immediately.