Sticky Soy Oyster Mushrooms
Meaty oyster mushrooms marinated in a sticky, umami-loaded glaze!
Ingredients
- 4 King Oyster Mushrooms halved
- 1 tbsp Fresh Ginger minced
- 1/4 cup Soy Sauce
- 2 tbsp Agave Nectar or sub maple syrup
- 1 tbsp Rice Wine Vinegar
- 1 tsp Dried Red Chilli Flakes
- 1 tbsp Sesame Oil for cooking
Instructions
- Mix together minced ginger, soy sauce, agave nectar, rice wine vinegar and dried red chilli flakes in a jar. Set aside.
- Score your halved king oyster mushrooms diagonally to make a crosshatch pattern.
- Add the sesame oil to a pan over high heat. Once hot, place your oyster mushrooms face down - be careful as they may spit a little bit.
- Cook face down for about 4-5 minutes or until they are a nice golden colour then flip them over and cook for a further couple of minutes.
- Flip the mushrooms back over to the flat side and pour in your soy marinade. Allow to cook for 4-5 minutes or until the soy glaze has turned a stick consistency (you'll notice the glaze caramelising and the bubbles will slow down).
- Turn off the heat and turn your mushrooms over and make sure both sides are evenly covered in the glaze.
- Serve up with some white rice, your chosen greens, then add a sprinkle of chopped spring onions and sesame seeds!