In this dish the King Oyster mushrooms have been sliced quite finely, although they can be sliced thicker. They are marinated in our Special Miso Sauce and pan fried with the marinade. It is a deeply flavoured and delicious dish, perfect with rice and a green salad.
The Special Miso Sauce can be made any time prior to the mushrooms. It stores well in the fridge or freezer.
King Oyster Mushrooms are also known as King Trumpet Mushrooms or Eryngii.
Check out our collection of Miso recipes here.
King Oyster Mushrooms with Special Miso Sauce
6 – 8 king oyster mushrooms, sliced lengthwise
2 Tblspn or less of oil – use safflower or peanut if you have it.
3 Tblspn Special Miso Sauce
1 Tblspn maple syrup
1 Tblspn rice vinegar
1 Tblspn mirin
1 tspn 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
Marinate the sliced mushrooms in the Special Miso Sauce mixed with mirin, maple syrup, rice vinegar, sesame oil, green onions and chilli for at least 30 minutes, carefully tossing 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 topped with some more green spring onion and with a cool, crisp salad.
recipe notes and alternatives
Add a handful of fresh herbs – coriander is good – to the top of the mushrooms when serving.
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).