Caramelised, Marinated King Oyster Mushrooms | With an Asian Twist

How do you use King Oyster Mushrooms? Slice these giant beauties and marinate them before cooking  in a heavenly caramelisation of the marinade. The stems look amazing place on a plate on their own.

I have had a dish similar to this in Thailand, where the mushrooms are served on blocks of the softest tofu you can ever imagine. It was gorgeous.

King Oyster Mushrooms are also known as King Trumpet Mushrooms and Eryngii. 

Maybe you are looking for Caramelised dishes? Try Caramelised Sweet Potatoes, Caramelised Roast Pumpkin, and Caramelised Belgium Endive.

Are you after Mushroom Recipes? Try Risotto with Mushrooms, Pasta with Porcini Mushroom Sauce, Mushroom Curry, and Vic’s Mushrooms.

Feel free to browse all of our mushroom recipes, or check out our Salad recipes. Or explore our Early Summer dishes.

Source : Inspired by kblog

ingredients
6 – 8 king oyster mushrooms, sliced into half inch slices. Use the caps as well.
2 – 3 Tblspn or less of oil – use safflower or peanut if  you have it.
4 – 6 Tblspn tamari, shoyu or other light soy sauce
1 Tblspn brown rice syrup, or use maple syrup
1 Tblspn mirin
1/2 Tblspn Chinese Toasted Sesame Oil
sliced spring onions (scallions) – I use the green tops of a bunch of spring onions, but any part can be used
1 sliced chilli, or to taste
pinch white pepper

method
Marinate the sliced mushrooms in the tamari, brown rice vinegar, mirin, sesame oil, green onions and chilli for at least 30 minutes, carefully stirring several times to ensure they are coated with the marinade.

You can leave them in the marinade for much longer if that suits. The mushrooms absorb the flavours of the marinade.

When you are ready to cook the mushrooms, heat a pan and lightly oil it. A good quality non stick pan is also very good here.

When the pan and the oil is hot, place the mushrooms into the pan, piece by piece. They will sizzle. Note that this is not a saute or stir fry — the pieces will be cooked on both sides by turning them over.

Cook for about a minute without moving them. You can dust lightly with white pepper while they cook.

Flip the mushrooms – I find using tongs to turn them is the easiest way. Reduce the heat a little.

Now add the remaining marinade to the mushrooms, and continue to baste them with the marinade until the mushrooms are cooked. The basting keeps the mushrooms moist while it allows them to caramelise with the liquid.

Finally turn the mushrooms over again, turn off the heat and allow them to sit for a minute or two in the pan.

Serve hot with a cool, crisp salad.

The mushrooms can also be sliced, marinated and baked. Cut into 0.5 cm slices and marinate as above. Then layer on a baking tray lined with baking paper and bake in a 190C oven for about 10 mins. Brush with the baste and turn over and bake for another 10 mins. You want them tender and a little caramelised but not burnt (watch them carefully).