Glazed King Oyster Mushroom Recipe Served with Kale Salad and Maple Tahini Dressing
This Glazed King Oyster Mushroom recipe enhances the mushrooms’ umami savory flavor and balances it with sweet, salty, sour, and spicy ingredients. Don’t be intimidated if you’ve never cooked these mushrooms before; it’s as easy as slicing, marinating, and pan-searing them!
Course Lunch, Salad
Cuisine American Fusion
Prep Time 30 minutesminutes
Cook Time 6 minutesminutes
Time for the Mushrooms to Marinade 30 minutesminutes
Brush any dirt off the mushrooms. Trim off the bottoms. Slice them length-wise into ¼-inch thick slices.
Whisk together the tamarai sauce, light brown sugar, rice vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes in a large bowl. Add the sliced mushrooms and toss gently to coat. Let it marinade for 30 minutes.
Heat the avocado oil in a large, heavy skillet over medium-high heat. Once hot, add the mushrooms and cook until caramelized, about 2 to 3 minutes per side, flipping once.
For the Dressing:
Whisk together all ingredients until smooth.
To Assemble and Serve:
Divide the kale between 4 plates. Top each with ¼ of the mushrooms, red bell, scallion, cilantro leaves, and hazelnuts.
Serve immediately, along with the dressing to drizzle on top.
Notes
Paleo Version: Use coconut aminos instead of tamari sauce or soy sauce.