5 from 150 votes
Quick Eryngii Mushrooms (3-ingredients)
Quick Eryngii Mushrooms are sliced king oyster mushrooms seared in oil until browned on both sides, then finished in a butter and soy sauce glaze. The surface scoring speeds cooking and allows flavors to penetrate, creating tender pieces with a lightly caramelized exterior and umami-rich coating. This simple preparation highlights the mushrooms’ firm texture.
Prep Time
5 mins
Cook Time
20 mins
Servings:
4
persons
Calories:
28 kcal
Course:
Side Dish, Main Course, Appetizer
Cuisine:
Asian, Fusion, Chinese, Singaporean
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 persons
Amount Per Serving
Calories 28
% 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.