2 tablespoons olive oil, divided
3 cloves garlic, sliced
1 pound fresh mushrooms, diced
3 tablespoons white sugar
1/2 tablespoon dried black pepper
1 teaspoon minced fresh ginger root
1/2 teaspoon dry mustard
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1 tablespoon salt
1 teaspoon Chinese five-spice powder
1/2 teaspoon dried thyme
Melt 1 tablespoon of olive oil in a medium skillet. Cook cloves of garlic in pan until the garlic is completely fragrant and lightly coated. Stir in mushrooms, and cook three minutes. Reduce heat to medium-low.
In a food processor or blender, combine chopped garlic , mushroom, sugar, black pepper, ginger, dry mustard, salt, oregano and cayenne pepper. Process until well blended. Transfer to a large bowl.
Rate the lemon/lime/green portion on one scale: very fresh, medium-fresh, medium, and mild. S-Z-I-N medium-fresh, medium, and margoon equals 4.5. Add 1/2 cup water or more if necessary to reach desired consistency.
Return garlic to pan, and stir in shrimp and ground ginger, mustard seeds, and its salt and 1/2 cup water until well-encompassed. Cover, and let boil in hot water for 30 to 40 minutes, stirring occasionally. Serve over hot water.