Nettle Soup with Leek Top Oil

If green were a flavour, it would taste like this soup– earthy and sweet with an herbaceous bite. Stinging nettles are the hero here, but any young and tender spring greens will be happy to take their place. To perfectly complement this soup, try pairing this recipe with Calliope Figure 8 White or Gray Monk Riesling.
Ingredients Instructions

Ingredients

Serves 4 as a starter
LEEK OIL
7 oz (200 g) green leek tops, cut into 1-in (2.5 cm) chunks
1 cup (250 ml) mild-flavoured extra-virgin olive oil
1 tsp (5 ml) salt
NETTLE SOUP
2 tbsp (30 ml) olive oil
1 cup (250 ml) tightly packed sliced leek whites
1 stalk celery, thinly sliced
1 clove garlic, minced
1 medium Russet potato (about 10½ oz/300 g), peeled and cut into ½-in (1.25 cm) dice
leek pulp reserved from Leek Oil recipe
4 cups (1 L) chicken or vegetable stock
1 cup (250 ml) whipping cream
2 bay leaves
½ tsp (2.5 ml) each salt and freshly ground black pepper
10½ oz (300 g) trimmed nettles or any combination of young spring greens (such as kale, mizuna, spinach or arugula) if nettles are out of season or unavailable
¼ cup (60 ml) sour cream, for garnish (optional)

Instructions

  1. To make Leek Oil, blanch leek tops in a saucepan of boiling, salted water for 60 seconds. Strain and pat dry, then transfer to a blender or food processor along with oil and salt. Pulse until mixture is almost smooth and turns a deeper green. Transfer to a fine-mesh strainer set over a bowl and allow to drain, undisturbed, for a few hours. For deepest leek flavour, refrigerate unstrained mixture overnight and strain the following day. Reserve pulp.
  2. To make Nettle Soup, place a medium saucepan over medium heat, add olive oil and sauté leek whites, celery and garlic for 3 to 4 minutes, until softened. Stir in potatoes and leek pulp and cook for another 2 to 3 minutes. Pour in stock, cream, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until potatoes are tender. Stir in nettles and cook for 1 to 2 minutes, until greens are wilted and vibrant.
  3. Remove from heat and blend with an immersion or high-speed blender. If using a high-speed blender, only fill bowl halfway and gently pulse a couple of times to release steam and avoid splashing hot liquid. Purée until smooth.
  4. Transfer to bowls and garnish with a drizzle of leek oil and sour cream, if desired.
  5. * Important: When handling raw nettles, always wear rubber or latex gloves and long sleeves. Nettles are safe to handle once they’ve been cooked or dried. When preparing nettles, discard lower portion and only use leaves from top 3-in (7.5 cm) of plant. When purchased online or at a farmer’s market, nettles are typically already prepared. It’s not recommended to forage for nettles yourself, as it’s easy to misidentify plants growing in the wild.
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Drink Pairings

Honey Panna Cotta with Sakura Cherry Blossom Jelly

This Honey Panna Cotta Sakura Cherry Blossom recipe is an elegant ending to any meal. Panna cotta is as easy to make as it is delicious. While divine on its own with a tumble of fruit, the cherry blossom jelly topper adds a fun, whimsical touch. Try pairing this recipe with Hakutsuru Sayuri Nigori Sake or Bottega Il Vino Dell’amore Petalo Moscato.
Ingredients Instructions

Ingredients

Serves 6 to 8
¾ oz (22 g) unflavoured gelatin powder, divided
2¼ cups (560 ml) water, divided
3 cups (750 ml) whipping cream, divided
½ cup (125 ml) liquid honey
1 cup (250 ml) buttermilk
1 cup (250 ml) sour cream
½ vanilla bean, split and seeds scraped out
18 to 24 pickled sakura cherry blossoms (available at specialty grocery stores or online)
2 tbsp (30 ml) granulated sugar
4 fresh raspberries, plus more for garnish
fresh mint leaves, for garnish

Instructions

  1. To make panna cotta, in a small bowl, sprinkle just under ½ oz (15 g) gelatin over ¼ cup (60 ml) water and let sit for 3 minutes to soften and hydrate.
  2. Transfer hydrated gelatin to a small saucepan along with ½ cup (125 ml) whipping cream and honey. Heat over low heat, stirring often, until gelatin has dissolved completely. Take care with heat, as mixture should not come to a simmer.
  3. In a large bowl, whisk remaining 2½ cups (625 ml) whipping cream, buttermilk, sour cream and vanilla seeds. Using a rubber spatula, slowly stir warm gelatin mixture into buttermilk mixture until well incorporated.
  4. Divide mixture among 6 to 8 glasses of your choice, making sure to leave about 1-in (2.5 cm) of room at top of glasses. Place glasses on a rimmed baking sheet and refrigerate, uncovered, until panna cotta is set, 1 to 2 hours.
  5. Meanwhile, pick out 3 times as many pickled cherry blossoms as there are panna cottas. Place blossoms into a strainer and gently rinse under cold running water to remove excess salt. Place blossoms in a medium bowl and cover with fresh cold water. Set aside for 30 minutes at room temperature.
  6. In a medium saucepan, combine remaining 1 cup (250 ml) water and the sugar. Warm over medium heat, stirring often, until just at a simmer and sugar has dissolved completely. Remove from heat and add raspberries, crushing with back of a spoon to release their juice and turn mixture a light pink. Strain mixture through a fine-mesh strainer into bowl with bloomed gelatin mixture. Stir with a rubber spatula until gelatin is dissolved.
  7. Remove panna cotta glasses from refrigerator and add 3 cherry blossoms to each glass. Gently pour pink gelatin liquid over back of a spoon onto each panna cotta to cover cherry blossoms. Return to refrigerator, uncovered, to let cherry blossom jelly set, 1 to 2 hours.
  8. To serve, garnish with a couple of fresh raspberries and mint leaves. Serve chilled.
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Drink Pairings

Spiced Tiramisu

During the Holidays, you are likely to have some Baileys or Kahlua liqueur on hand. Here we take a classic dessert “Tiramisu” and insert some winter inspired flavours like cinnamon and nutmeg to make a super cozy and very easy dessert. Make a day or two ahead of time to lighten the load on those nights when you are entertaining the masses.
Ingredients Instructions

Ingredients

Serves 8 to 10
6 egg yolks
1 cup (250 ml) granulated sugar
1 tsp (5 ml) vanilla extract
1 × 9.7 oz (275 g) tub mascarpone, room temperature
1¾ cups (430 ml) whipping cream
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) ground nutmeg
1 cup (250 ml) black coffee, cold
½ cup (125 ml) Kahlúa or Baileys (optional)
30 to 40 ladyfingers (Gioia brand works best)
¼ cup (60 ml) cocoa powder

Instructions

  1. In a medium saucepan over medium heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits on top of saucepan, combine egg yolks, sugar and vanilla. Whisk ingredients and place bowl directly over saucepan. Continuously mix egg mixture for 5 to 8 minutes, until thick enough to coat the back of a spoon. Remove from heat and allow to cool for 10 minutes.
  2. Add mascarpone to egg yolk mixture and stir to combine. Do not overmix, as it could curdle.
  3. In a separate large mixing bowl and using a handheld mixer, whip cream to form stiff peaks. Add cinnamon and nutmeg to cream and gently fold in egg yolk mixture to combine. Set aside in refrigerator and allow to cool completely.
  4. In a shallow bowl, mix coffee and Kahlúa. Briefly dip ladyfingers, 1 at a time, into coffee mixture and lay out evenly in a 9 × 12‑in (23 × 30 cm) casserole dish to cover base. Spoon half of the cold cream mixture evenly onto base layer of ladyfingers. Repeat another layer of dipped ladyfingers on top of cream mixture, then place remaining cream layer on top. Using a spatula, flatten top of cream mixture so it is even. Refrigerate for 4 hours or overnight for best results.
  5. Using a sieve, dust cocoa powder on top of tiramisu before serving.
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Drink Pairings

Pear Streusel Pie

Indulge in the perfect twist on a classic holiday pie. Familiar flavours like graham crackers, cinnamon and pears come together to make a crunchy slightly sweet dessert to end a holiday meal. Best served warm alongside some ice-cream and or whipping cream. Try pairing this recipe with Saintly The Good Sparkling Rose or Bottega Moscato Petalo il Vino.
Ingredients Instructions

Ingredients

Serves 8 to 10
1½ cups (375 ml) pecans
1½ cups (375 ml) graham cracker crumbs
¼ cup (60 ml) brown sugar
½ cup (125 ml) butter, melted
¼ tsp (1 ml) salt
6 medium pears (Red Anjou or Bosc), halved and cored
2 tbsp (30 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ lemon, juice only
vanilla ice cream, to serve
CRUMB TOPPING:
½ cup (125 ml) all-purpose flour
¼ cup (60 ml) brown sugar
¼ cup (60 ml) granulated sugar
½ cup (125 ml) butter, room temperature
¼ tsp (1 ml) salt
1 tsp (5 ml) ground cinnamon

Instructions

  1. Preheat oven to 350 F (175 C). Spray with cooking spray a 9-in (23 cm) tart pan with removable base.
  2. In a food processor, blend pecans into small crumbs. Add graham cracker crumbs, brown sugar, butter and salt and pulse to combine. Using your hands, press mixture into base and sides of tart pan. Bake for 12 to 15 minutes, until golden brown and just set. Allow to cool for 30 minutes.
  3. Thinly slice pears and place in a large mixing bowl. Add flour, granulated sugar and lemon juice. Toss to coat. Layer pears evenly on base of tart shell in a circular design.
  4. To make Crumb Topping, in a medium mixing bowl, combine flour, brown sugar, granulated sugar, butter, salt and cinnamon. Using a fork or your hands, mix to incorporate dry ingredients into butter. It should look a bit dry and crumbly. Sprinkle mixture evenly onto pears.
  5. Increase oven temperature to 375 F (190 C) and bake pie for 25 to 30 minutes, until pears are tender and topping is golden brown. Allow pie to cool before slicing and serving with a scoop of vanilla ice cream.
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Drink Pairings

Chocolate Hazelnut Mille Feuille

Fererro Rocher chocolates have long been associated with the holidays. A mix of hazelnut and milk chocolate make them insanely irresistible. For this dessert, we have paired them with a similar flavour profile – Nutella buttercream! Add some beautiful puff pastry for a light but decadent showstopper of a dessert. Try pairing this recipe with Spicebox Chocolate Whisky and Carolans Irish Cream.
Ingredients Instructions

Ingredients

Serves 8 to 10
1 cup (250 ml) unsalted butter, room temperature
4 cups (1 L) icing sugar
¾ cup (180 ml) Nutella or chocolate hazelnut spread
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) salt
⅓ cup + ¾ cup (260 ml) whipping cream, divided
1 egg
1 tbsp (15 ml) milk
1 sheet puff pastry (about 12 × 15‑in/30 × 38 cm), thawed
6 Ferrero Rocher chocolates
8 oz (225 g) dark chocolate, chopped
½ cup (125 ml) chopped roasted, unsalted hazelnuts

Instructions

  1. In a large metal bowl and using a handheld mixer, mix butter until pale and fluffy, about 3 minutes. Add icing sugar 1 cup (250 ml) at a time until entirely incorporated. Mixture may be a bit dry, but that’s okay. Add Nutella, vanilla, salt and ⅓ cup (80 ml) whipping cream. Continue to mix until buttercream is a light colour and has no lumps. Place into a large piping bag and set aside until ready to use.
  2. Preheat oven to 375 F (190 C).
  3. In a small mixing bowl, beat egg and milk.
  4. Lay puff pastry onto a cutting board and cut into 3 equal rectangles about 5-in/12.5 cm wide. Using a pastry brush, brush top of pastry with a light layer of egg mixture.
  5. Place pastry onto a non-stick baking sheet and bake for 10 to 15 minutes, or until golden brown. Remove from heat and allow to cool. (If pastries have puffed up unevenly, gently press down on them while still warm so they are more even.)
  6. Place 1 rectangle of pastry onto a flat serving plate. Pipe little dollops of Nutella buttercream around outside of pastry. Place 2 dollops in centre as well (this will help pastry from caving in with weight). Place a second layer of pastry on top and repeat previous step. Place final layer of pastry on top and decorate top with remaining buttercream. Place a chocolate on all four corners of cake as well as 2 in centre.
  7. Place dark chocolate in a heatproof bowl. In a small saucepan, heat remaining ¾ cup (180 ml) cream until just about to simmer. Pour over chocolate and let sit for 2 minutes. Stir to combine; it should be a smooth chocolate ganache. Drizzle desired amount of chocolate overtop cake and sprinkle with chopped hazelnuts.
  8. To serve, use a serrated bread knife to cut into 1- to 2-in (2.5 to 5 cm) slices. Serve at room temperature (do not refrigerate).
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Drink Pairings

Honey & Blue Cheese Madeleines

Elegant savoury Madeleines are addictively fluffy, salty and cheesy. These iconic shell-shaped cakes offer a convenient make-ahead option, freezing beautifully and easily thawing and warming in a 325°F (170°C) oven for 10 to 15 minutes. Try pairing this recipe with Riesling St Urbans Hof Mosel Old Vines or Mission Hill Reserve Riesling Icewine 2016.
Ingredients Instructions

Ingredients

Serves about 15 madeleines
¾ cup (180 ml) all-purpose flour
¾ tsp (4 ml) baking powder
¼ tsp (1 ml) kosher salt
½ tsp (2.5 ml) freshly ground black or pink pepper
2 large eggs, room temperature
2 tbsp (30 ml) granulated sugar
2 tbsp (30 ml) liquid honey
6 tbsp (90 ml) unsalted butter, melted, warm but not hot, plus more for greasing moulds
½ cup (125 ml) crumbled firm blue cheese (such as a Danish blue)
1 tbsp (15 ml) chopped fresh sage leaves

Instructions

  1. In a bowl, whisk flour, baking powder, salt and pepper. Set aside.
  2. In bowl of a stand mixer fitted with whisk attachment, whisk eggs, sugar and honey until pale in colour and mixture falls in a ribbon, about 2 minutes.
  3. Remove bowl from stand mixer. With a rubber spatula, fold in flour mixture until just incorporated. Add butter in 3 or 4 additions and fold into batter until well combined. Gently fold in blue cheese and sage. Transfer batter to an airtight container and refrigerate for at least 6 hours or overnight.
  4. Preheat oven to 400 F (200 C). Prepare madeleine moulds by brushing liberally with extra melted butter and popping madeleine pan in freezer while oven preheats.
  5. Spoon batter into moulds until three‑quarters full. Bake until golden brown around edges and puffed, 8 to 11 minutes. Unmould straightaway by turning baked madeleines out onto a clean surface. Serve warm or at room temperature. Can be frozen for up to a month before being thawed and warmed for 10 to 15 minutes in a 325 F (160 C) oven.
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Drink Pairings

Ornamental Cheese

For this cheery and delicious Ornamental Cheese appetizer, you’ll only need a handful of ingredients. It's a great recipe for those who want to prepare a bunch ahead of time and freeze them for your next festive function. Simply unwrap and thaw before serving with crackers. A festive crowd favourite for your next holiday soirée. Try pairing this recipe with Veuve Du Vernay Brut.
Ingredients Instructions

Ingredients

Serves 3 cheese ornaments
1 cup (250 ml) goat’s cheese
½ cup (125 ml) cream cheese, room temperature
½ cup (125 ml) sun-dried tomato pesto
⅓ cup (80 ml) diced pitted Castelvetrano olives
sprigs fresh rosemary or thyme, to decorate
crackers, to serve

Instructions

  1. In a medium bowl, blend goat’s cheese and cream cheese. Spoon into a large piping bag with about a 1-in (2.5 cm) hole at tip. Set aside.
  2. Lightly grease six 2½-in (6.25 cm) silicone domes. Place a 12-in (30 cm) length of plastic wrap over each dome and press into its sides, leaving remaining hanging over.
  3. Pipe cheese mixture about a third of the way up each dome and smooth surface with the back of a spoon.
  4. Spread 1 tbsp + 1 tsp (20 ml) pesto on top of cheese in each dome and smooth with the back of a spoon.
  5. Pipe cheese over pesto to fill each dome, leaving ¼-in (0.6 cm) space on top.
  6. Top 3 domes with diced olives, using a third of the olives for each, and gently press surface. Fold overhanging plastic wrap to cover each dome and freeze for 2 hours.
  7. Unwrap surface of all cheese domes. Spread a thin layer of cheese mixture on top of domes without olives. Remove these domes from silicone moulds and discard plastic wrap. Place these domes face down on top of olive surface on other cheese domes, to form 3 globes. Gather plastic wrap lining each bottom dome to cover entire globe. Gently remove from silicone moulds and press domes together. Twist and secure plastic on top and place each globe back into a silicone mould.
  8. Refrigerate for at least 2 hours before serving. Can be refrigerated for up to 2 days.
  9. Unwrap each globe and decorate with herbs, as desired. Serve with crackers.
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Drink Pairings

Raspberry Cheesecake Semifreddo

A Semi-Freddo is a delicious frozen dessert that hails from Italy. The term "Semi-Freddo" translates to "semi-frozen" in Italian, perfectly describing its texture. Far easier to make than churning ice cream but just as satisfying, it is mixed with the delicious flavours of a classic cheesecake, ensuring that this dessert will please any guest. Try pairing this recipe with Inniskillin Okanagan Reserve Riesling.
Ingredients Instructions

Ingredients

Serves 8 to 10
2 cups (500 ml) frozen raspberries
1 lemon, juice only
¼ cup + ⅔ cup (220 ml) granulated sugar, divided
9 egg yolks
1 tsp (5 ml) vanilla extract
2 cups (500 ml) whipping cream
½ cup (125 ml) cream cheese, room temperature
½ cup (125 ml) graham cracker crumbs
½ cup (125 ml) fresh raspberries
½ cup (125 ml) roasted, unsalted, shelled pistachios, chopped

Instructions

  1. Line a 5 × 12-in (12.5 × 30 cm) loaf pan with plastic wrap. Set aside.
  2. In a small saucepan over medium heat, heat raspberries, lemon juice and ¼ cup (60 ml) sugar. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally. Set aside and allow to cool completely.
  3. In a medium saucepan over medium-high heat, bring 2-in (5 cm) water to a boil. In a large metal bowl that fits onto saucepan, whisk egg yolks, remaining ⅔ cup (160 ml) sugar and vanilla until light and frothy. Place bowl over saucepan and whisk vigorously for 5 to 10 minutes, until egg yolks have thickened enough to coat the back of a spoon. Allow to cool.
  4. In a separate large metal bowl and using a handheld mixer, whisk whipping cream to form stiff peaks. Add cream cheese and whisk again to combine. Pour egg yolk mixture into whipped cream. Using a spatula, fold until combined.
  5. To assemble, pour half of the raspberry mixture into prepared loaf pan to create an even layer. Place in freezer for 15 minutes to freeze. Remove from freezer, pour half of the cream mixture into pan, sprinkle evenly with graham cracker crumbs and return to freezer to harden slightly, about 30 minutes. Remove from freezer, top with remaining raspberry mixture and then remaining cream mixture and freeze overnight.
  6. When ready to serve, remove from pan and flip upside down onto a serving dish. Slice into 1-in (2.5 cm) slices and serve with fresh raspberries and chopped pistachios. Can keep frozen for 2 weeks.
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Drink Pairings

Red Wine Ravioli with Ricotta & Parmesan

Try this classic ravioli with a twist. Red wine used in the pasta creates a great colour in the final dish but does not add a ton of flavour. Therefore, save your good red wines for drinking alongside this tasty pasta starter. You should only need half the pasta dough for filling made in this recipe. However, it is good to have extra dough just in case it takes a couple of tries to perfect your ravioli making.
Ingredients Instructions

Ingredients

Serves 6
DOUGH:
5 large egg yolks
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) red wine
1 tsp (5 ml) kosher salt
4 cups (1 L) flour, plus extra for kneading
FILLING:
18 oz (510 g) ricotta cheese
6 oz (170 g) grated Parmesan, plus extra for serving
¼ tsp (1 ml) freshly ground nutmeg
1 tsp (5 ml) finely grated lemon zest
2 tsp (10 ml) fresh lemon juice
kosher salt and freshly ground black pepper, to taste
1 large egg
1 tbsp (15 ml) water
semolina flour, for dusting
SAUCE:
2 tbsp (30 ml) unsalted butter
¼ cup (60 ml) extra-virgin olive oil
3 cloves garlic, minced
1½ tsp (7.5 ml) white miso paste
20 sage leaves

Instructions

  1. To make Dough, place egg yolks, olive oil, red wine and salt in a food processor fitted with a steel blade attachment and pulse to combine. Add flour and pulse until dough just starts to come together. Turn dough out onto a well-floured work surface and knead until smooth and dough springs back when you press a finger into it, about 5 minutes. Use as much flour as needed. Wrap dough with plastic wrap and let rest at room temperature for at least 1 hour and up to 3 hours.
  2. While dough rests, make Filling. Lay a clean tea towel or a triple layer of paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean tea towel or triple layer of paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl along with Parmesan, nutmeg, lemon zest and lemon juice. Season to taste with salt and pepper and stir to combine.
  3. In a small bowl, whisk egg and water to create an egg wash. Set aside.
  4. Divide rested dough into 4 equal pieces. Wrap 3 pieces in plastic wrap and set aside. Roll out remaining dough into a narrow rectangle, ½-in (1.25 cm) thick. Set pasta machine on the widest setting and feed dough through rollers. Fold dough lengthwise into thirds and rotate 90 degrees. Repeat rolling, folding and rotating another 3 times to increase dough’s elasticity. If dough gets sticky, dust with more flour.
  5. Narrow setting one notch and pass dough through twice. Continue passing dough twice through ever-finer settings until it is very thin, about setting 5 or 6. Dust dough with flour and lay flat on the counter. Place 2 tsp (10 ml) mounds of filling along one side of the dough, leaving about ½-in (1.25 cm) between each mound. Brush egg wash around each mound of filling. Fold dough over mounds and press between each mound to secure and expel any air bubbles. Cut between each mound to create ravioli. Trim into desired shape. Place on a baking sheet that has been well-dusted with semolina flour and repeat with remaining dough and filling. Pasta can be prepared up to this point, dusted with semolina, covered well with plastic wrap and refrigerated overnight. Alternatively, ravioli may be placed on a parchment-lined baking sheet and frozen completely. Transfer to a freezer bag, press out as much air as possible and store in freezer for up to 2 months.
  6. When ready to serve, bring a large pot of salted water to a boil.
  7. To make sauce, in a large skillet, melt butter over medium heat. Lower heat to medium-low and cook butter, stirring often, until it just starts to brown, about 2 to 3 minutes. Add olive oil and garlic and cook, stirring constantly, until garlic has softened, about 2 minutes.
  8. Add pasta to boiling water and cook until ravioli floats, about 2 to 3 minutes.
  9. While pasta cooks, stir miso paste and sage into sauce. Let cook for 1 minute and then season sauce to taste with salt and pepper. Remove pasta from boiling water with a slotted spoon and place in sauce. Baste pasta with sauce for 30 seconds and then divide between serving plates. Garnish with additional Parmesan and serve immediately.
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Drink Pairings

Shiitake Fried Rice

A quick and easy weekday meal, perfect for when you’re short on time. Any type of mushrooms can be used, but the shiitakes really add a meaty rich flavour. Enjoy as a side dish or on it’s own. Add protein as you see fit. Goes well with a fried egg on top!
Ingredients Instructions

Ingredients

Serves 4
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) fish sauce
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) butter
3 tbsp (45 ml) vegetable oil, divided
3 cups (750 ml) shiitake mushrooms, stems removed, thinly sliced
1 cup (250 ml) king oyster mushrooms, thinly sliced
1 pinch salt, plus more to taste
2 cloves garlic, finely chopped
3 green onions, cut in 1-in (2.5 cm) pieces, plus more sliced for garnish
4 cups (1 L) cooked rice
4 eggs

Instructions

  1. In a small bowl, mix soy sauces, oyster sauce, fish sauce and sesame oil. Set aside.
  2. Heat butter and 1 tbsp (15 ml) vegetable oil over medium-high heat in a large frying pan or wok. Add mushrooms and season with salt. Stir-fry until softened and golden brown. Move mushrooms to one side and add 1 tbsp (15 ml) oil with garlic and green onions. Stir-fry 30 seconds.
  3. Add rice and toss with all ingredients. Spread to cover bottom and let sit for 1 minute. Add sauces and toss to thoroughly mix. Fry, tossing or stirring occasionally, for another 2 to 3 minutes. Taste and adjust seasoning if needed. Transfer to 4 bowls.
  4. In a frying pan over medium-high heat, fry eggs sunny side up with the remaining 1 tbsp (15 ml) oil. If you used a frying pan previously, you can use the same pan. Top each bowl of rice with a fried egg and sliced green onions.
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Drink Pairings

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