From one of my favorite newsletters, this is an amazingly good dish, though it is time-consuming babysitting the frying pan to make sure nothing burns and all get cooked.

These soy butter glazed king oyster mushrooms perfectly showcase these tasty, versatile, meaty mushrooms with a very simple recipe. Cuisine: Fusion Author: Judy

Taste-wise, they are very nice in the glaze, very garlic forward, but the nice meaty umami flavor of the mushrooms comes through.

Ingredients

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Directions

  1. 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.
  2. Carefully slice the mushrooms lengthwise into ¼” thick slices.
  3. 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.
  4. Pan-fry for about 5 minutes per side, until golden brown. Repeat for another 2 batches to cook the rest of the mushrooms.
  5. 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.

Notes

July 14, 2023

I don't often measure super carefully, but last time I made something with the tamari it came out so salty i has to dump half away and dilute the rest. these are small amounts so it pays to be shy rather than heavy handed.

Yacon syrup is subbing in for honey. Honey would be fine, but i'm trying to avoid too much sugar.