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    Teriyaki King Oyster Mushroom - Omnivore's Cookbook

    Uploaded by

    Neil Menezes
    This recipe provides instructions for making teriyaki king oyster mushrooms, a vegan dish that tastes like meat. King oyster mushrooms are sliced and marinated in a sauce of soy sauce, sake, and sugar before being pan-fried until golden brown and charred. The cooked mushrooms are returned to the pan along with the marinade and cooked further until the liquid is absorbed. The teriyaki mushrooms are served over steamed rice, garnished with green onions and sesame seeds.

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    Teriyaki King Oyster Mushroom - Omnivore's Cookbook

    Uploaded by

    Neil Menezes
    73 views2 pages
    This recipe provides instructions for making teriyaki king oyster mushrooms, a vegan dish that tastes like meat. King oyster mushrooms are sliced and marinated in a sauce of soy sauce, sake, and sugar before being pan-fried until golden brown and charred. The cooked mushrooms are returned to the pan along with the marinade and cooked further until the liquid is absorbed. The teriyaki mushrooms are served over steamed rice, garnished with green onions and sesame seeds.

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    This recipe provides instructions for making teriyaki king oyster mushrooms, a vegan dish that tastes like meat. King oyster mushrooms are sliced and marinated in a sauce of soy sauce, sake, and sugar before being pan-fried until golden brown and charred. The cooked mushrooms are returned to the pan along with the marinade and cooked further until the liquid is absorbed. The teriyaki mushrooms are served over steamed rice, garnished with green onions and sesame seeds.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    73 views2 pages

    Teriyaki King Oyster Mushroom - Omnivore's Cookbook

    Uploaded by

    Neil Menezes
    This recipe provides instructions for making teriyaki king oyster mushrooms, a vegan dish that tastes like meat. King oyster mushrooms are sliced and marinated in a sauce of soy sauce, sake, and sugar before being pan-fried until golden brown and charred. The cooked mushrooms are returned to the pan along with the marinade and cooked further until the liquid is absorbed. The teriyaki mushrooms are served over steamed rice, garnished with green onions and sesame seeds.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    9/15/2020 Teriyaki King Oyster Mushroom - Omnivore's Cookbook

    Teriyaki King Oyster Mushroom


    A super easy way to cook king oyster mushrooms to make a vegan dish
    that tastes better than meat!

    Prep Time Cook Time Total Time


    20 mins 15 mins 35 mins

    Course: Main, Side Cuisine: Asian, Chinese Servings: 2 to 4


    5 from 10 votes
    Calories: 120kcal Author: Maggie Zhu

    Ingredients
    2 (14 oz. / 400 grams in total) large king oyster mushrooms
    2 tablespoons light soy sauce (or soy sauce, or tamari for gluten-free)
    2 tablespoons Japanese sake
    2 teaspoons sugar
    2 tablespoons peanut oil
    2 tablespoons onion , chopped
    Toasted sesame seeds for garnish (optional)
    2 servings steamed white rice , to serve with

    Instructions
    1. Halve king oyster mushroom lengthwise, then slice into 4mm (slightly more than 1/8 in,
    double the thickness of a 1-dollar coin) thick slices. Transfer to a big plate.
    2. Combine light soy sauce, Japanese sake, and sugar in a small bowl. Mix well.
    3. Use a dining spoon to distribute the sauce over the mushrooms. Mix with chopsticks until the
    mushrooms are evenly covered with the sauce. Marinate for 15 minutes.
    4. Add 1 tablespoon peanut oil to a nonstick skillet and heat over medium high heat until warm.
    Add 2 teaspoons green onion and stir a few times.
    5. Cook mushrooms in batches. Spread them across the skillet without overlapping them. Save
    the marinating liquid for later use.
    6. Let mushrooms grill without stirring them. When the skillet gets hot, turn to medium heat (or
    low heat if the skillet starts to smoke). When the bottom side turns golden, flip with
    chopsticks (or tongs) to grill the other side. Keep grilling and flipping, until both sides turn
    golden brown, with slightly charred edges. The process took me 8 minutes, but your cooking
    time will vary depending on the type of stove you’re using. Transfer the mushrooms to a plate
    and set aside.
    7. Add the remaining 1 tablespoon of oil and 2 teaspoons of green onion. Continue to cook the
    remainder of the mushrooms. The cooking process will be shorter this time, since the skillet is
    quite hot already. Adjust heat between low and medium to cook the mushrooms slowly, with
    the skillet remaining hot. The mushrooms should be slightly charred and dehydrated without
    getting burnt. (I cooked two batches with a 9" / 24 cm skillet. You might need to cook more
    (or fewer) batches depending on the amount of mushrooms and the size of your skillet. Be
    sure to adjust the amount of oil accordingly.
    8. When the last batch of mushrooms is cooked, add the previous batch(es) back into the skillet.
    9. Pour the marinade over the mushrooms. Keep cooking over medium low heat until the liquid
    is absorbed, 2 to 3 minutes.

    https://omnivorescookbook.com/recipes/teriyaki-king-oyster-mushroom 1/2
    9/15/2020 Teriyaki King Oyster Mushroom - Omnivore's Cookbook

    10. Place the mushrooms onto the steamed rice. Garnish with the remaining 2 teaspoons of
    green onion and the sesame seeds.
    11. Serve hot over steamed rice.

    Nutrition
    Serving: 128g | Calories: 120kcal | Carbohydrates: 11.3g | Protein: 0.6g | Fat: 7.3g | Saturated Fat: 1.1g
    | Sodium: 531mg | Potassium: 26mg | Fiber: 1.1g | Sugar: 5.2g | Vitamin A: 50IU | Vitamin C: 0.8mg |
    Iron: 0.2mg

    https://omnivorescookbook.com/recipes/teriyaki-king-oyster-mushroom 2/2

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