Miso Garlic King Oyster Mushrooms

These Miso Garlic King Oyster Mushrooms are inspired by the grilled king oyster mushrooms at Taiwanese night markets. I sliced the mushrooms into 2-inch thick pieces that made the mushrooms pieces appear like scallops. I then seared these to release excess moisture before cooking down the mushroom “scallop” pieces in an umami sweet-savory sauce with white miso paste, sake, mirin, soy sauce, and sugar. I then finished the mushrooms with vegan butter and garlic. Topped these with furikake and chives then served it over rice.

📝 Ingredients

• 1 lb king oyster mushrooms
• Neutral cooking oil
• 1.5 tbsp white miso paste
• 1/4 cup water
• 2 tbsp sake
• 2 tbsp mirin
• 1 tbsp soy sauce (optional, to taste if needed)
• 1.5 tbsp sugar
• 1/2 tbsp vegan butter
• 1 tbsp minced garlic
• Japanese rice
• Furikake
• Chopped chives or green onions
• Layu or Japanese chili oil

👨‍🍳 Instructions

1. 1--- PREPARE THE MUSHROOMS ---
2. 2Slice the king mushrooms into 2-inch thick pieces.
3. 3Heat a large non-stick pan or skillet over medium. Once hot, brush or spray a thin layer of oil.
4. 4Place the mushrooms flat side down first. Leave the mushrooms untouched for 3-4 minutes or until lightly brown. Flip over and repeat for the remaining side. You may need to do this in multiple batches depending on the size of your pan.
5. 5--- MISO SAUCE ---
6. 6Meanwhile, mix together the miso paste and water until the miso paste is diluted.
7. 7--- SEASON THE MUSHROOMS ---
8. 8When the mushrooms have a good sear, add the sake, mirin, soy sauce, and sugar. Allow for the sake and mirin to evaporate.
9. 9Pour the miso paste-water mixture. Leave the mushrooms to simmer in the miso-based sauce for 3-4 minutes or over medium heat. Leave the mushrooms at a gentle simmer until the sauce has reduced and it turns into a thicker glaze-like consistency.
10. 10Add the vegan butter and garlic. Melt the butter and mix with the mushrooms. Taste the mushrooms and feel free to season with more soy sauce or sugar, to taste, if needed.
11. 11--- TO SERVE ---
12. 12Serve hot over a bowl of steamed rice. Garnish with furikake, chives or green onions, and chili oil if desired.