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.
You might also like to try Pasta with Porcinin Mushroom Sauce, or Vic’s Mushrooms. All our mushroom recipes are here and here, and our Salads here and here. Be inspired by our Summer dishes here and here.
Caramelised, Marinated King Oyster Mushrooms with an Asian Twist
Source : Inspired by kblog
Prep time:10 mins plus marinating time
Cooking time: 10 mins
Serves: 4 – 6 serves, depending on how you use it
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, liquid aminos or other soy sauce (not too heavy)
1 Tblspn brown rice vinegar
1 Tblspn mirin
1/2 Tblspn Chinese Sesame Oil
sliced green onions (aka spring onions in Australia) – I use the green tops of a bunch of spring onions, but any part can be used
1 sliced chilli, or to taste (it does take up the chilli flavour, so don’t overdo it unless you like it hot)
pinch white pepper (black pepper does not complement Asian flavours, but white pepper does)
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.