King Oyster Mushroom Recipe | Soy Butter Glazed King Oyster Mushroom Recipe | Fried King Oyster Mushroom
Soy Butter Glazed King Oyster Mushroom Recipe
- The king trumpet, eryngii or king oyster mushroom is the largest of the oyster mushroom genus and, unlike other oyster mushrooms, their stalks aren't tough and woody to eat. Instead, they're hailed for their meaty texture and umami flavour.
- King oyster mushrooms have a nutty, earthy, woody, intensely umami flavor, with some seafood and licorice notes. Its texture is meaty and slightly chewy; and can be compared to that of scallops, abalone, and calamari.
RECIPE INSTRUCTIONS
- First, prepare the glaze by melting 2 tablespoons of butter in the microwave. Then stir in the light soy sauce, dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside.
- Carefully slice the mushrooms lengthwise into ¼” thick slices.
- Heat a non-stick or cast iron pan over medium high heat, and generously brush with vegetable oil. Add the first batch mushrooms in 1 layer, leaving them a little space to breathe so the mushrooms fry rather than steam.
- Brush the mushrooms lightly with oil if needed.
- Pan-fry for about 5 minutes per side, until golden brown. Repeat for another 2 batches to cook the rest of the mushrooms.
- Add all the cooked mushrooms back to the pan, pour in the glaze, and immediately turn off the heat.
- Toss the mushrooms in the glaze using the residual heat of the pan.
- Garnish with chopped scallions and serve.
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| Soy Butter Glazed King Oyster Mushroom Recipe |
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