Quick Eryngii Mushrooms (3-ingredients)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Servings
4 persons
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Calories
28 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Asian, Fusion, Chinese, Singaporean
Quick Eryngii Mushrooms (3-ingredients)
Description
This recipe uses king oyster mushrooms sliced lengthwise and scored in a crisscross pattern to aid even cooking and flavor absorption. They are pan-seared in oil over medium-high heat without moving initially, to develop a browned crust on each side. Browning may need to be done in batches due to pan size. Butter and soy sauce are added later to the pan to form a glossy, savory glaze coating the mushrooms with a rich umami flavor.
The mushrooms’ natural moisture releases during cooking but does not hinder the searing process if oil temperature is maintained. The end result is tender mushroom slices with crispy edges, enhanced by the balance of butter’s richness and soy's saltiness. Garnishing with green onions is optional for freshness.
These mushrooms can be served as a side dish or incorporated into vegan seafood-style recipes due to their firm texture. Leftovers keep for two days refrigerated and pair well with rice.
Ingredients
- vegetable oil Use oil with a high smoke point so that you can sear the mushrooms without the oil smoking, to taste
- 4 king oyster mushrooms Rinse under running water but do not soak or they'll go soggy and not sear well. Slice lengthwise into 3-4 pieces. Each piece should be about 0.5cm thick. Score one side of the mushrooms with a crisscross pattern (this helps the mushrooms cook faster and more evenly, as well as allowing the sauce to permeate the mushrooms better, or eryngii mushrooms
- 1 tablespoon butter unsalted
- 1 tablespoon soy sauce or to taste as different brands have different salt levels, light
- salt Optional, I don’t use any as my soy is salty enough
- green onions optional garnish
Instructions
- Heat the oil in the pan on medium-high heat. (I use 7.0 on a Bosch induction cooker where the maximum is 9.0). When the oil is hot (but not smoking), place the mushrooms on the pan in a single layer. (Not all the mushrooms will fit on the pan so you will need to brown the mushrooms in batches. I used a 7.5 inch pan and had to sear my mushrooms in 2 lots. ) Leave for a few minutes to brown (don't move them around).
- Once brown, flip the mushrooms over to sear the other side. Leave for a few minutes. Plate the mushrooms when both sides have been browned.
- Repeat till all the remaining mushrooms have been browned on both sides. Be prepared for the oil to splatter a bit. (The mushrooms will absorb the oil, so you'll need to top up as you continue searing.)
- Using the same pan, add 1 tablespoon of butter and 1 tablespoon of soy sauce. Use your spatula to mix the butter and soy together, allowing the butter to melt and sizzle. Once the butter is sizzling, return all the mushrooms to the pan and mix to coat.
- Taste and, if necessary, add some salt. I don't but every brand of soy sauce is and everyone's taste buds are different so season to your preference!
- Serve and enjoy!
Notes
- King oyster mushrooms have high water content, so expect some oil splatter during searing.
- To speed cooking, after initial browning and shrinking, move mushrooms closer together to allow new pieces to sear.
- Store leftovers refrigerated for up to two days; the sauce pairs well with rice.
- These mushrooms can substitute for abalone or scallops in vegan seafood dishes due to their texture.
- Rinse mushrooms under running water but avoid soaking to maintain texture and improve searing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4persons
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 0.3g | 0% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 274mg | 11% |
| Potassium | 15mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 88IU | 2% |
| Calcium | 2mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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