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Soy-Glazed King Oyster Mushrooms
Soy-Glazed King Oyster Mushrooms

Mushrooms are good! One of my favorite things to forage, but of course, spring is not the high season for mushrooms (at least not in Estonia), so today I used king oyster mushrooms. I have made the same recipe with button mushrooms and while still delicious, king oysters work the best here. I like that they are not too watery and of course, the fact that 2 mushrooms are enough to make up dinner for one person helps as they are so simple to prepare.

The mushroom recipe itself is very simple too, and I usually always have all the ingredients waiting in my fridge or cupboard.

If you are a lover of sticky delicious mushrooms like I am, I already have two recipes here, so check out these Sticky Asian mushrooms and Bao buns with mushrooms. But there is always room for another mushroom recipe, and it is different from the previous ones.

One of the key players here for me is the butter. If you are fully plant-based, of course, you can use a vegan alternative or just stick to oil, but butter does give the recipe a special touch, and combined with soy and sugar it is amazing.

I like to have rice on the side, but noodles or even pasta would work well too. 

Enjoy!

Soy-Glazed King Oyster Mushrooms

Cooking time: 20 min

Serves: 2

Ingredients:

4 large king oyster mushrooms

2 tbsp butter (use vegan butter or oil to make plant-based)

1 tbsp grated fresh ginger

1 tbsp coconut sugar

Chili flakes, to taste

2 tbsp soy sauce

1 tbsp lemon juice

Spring onions, coriander, and toasted sesame seeds to serve

Instructions:

Cut the mushrooms to large junks and fry in a tiny bit of butter until crispy on all sides. Set aside until you prepare the glaze.

Melt the rest of the butter on a pan and over medium heat cook the ginger for few minutes. Add the sugar, chili flakes, soy sauce, and lemon juice. Mix until the sugar has melted.

Have a try and add anything you feel is missing.

Add the mushrooms back into the glaze, heat for few more minutes until the glaze slightly caramelizes around the mushrooms.

I like to serve the mushrooms sprinkled with spring onions, coriander leaves, toasted sesame seeds, and sometimes a little extra chili flakes.

By Kadri Raig

Kadri is a food blogger and yoga teacher from Estonia. She loves to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: www.kahvliga.ee.

Enjoy this FREE 25-Minute yoga class from home, before your delicious mushrooms!

25-Minute Full Body Yoga with Keith Allen


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