Ingredients
- 500g King oyster mushrooms
- SAUCE:
- 1/2 Cup soy sauce
- 1/4 Cup rice syrup
- 1/4 Cup gochujang (Korean chili paste)
- 1/4 Cup gochugaru (Korean chili powder)
- 1/2 Cup Vegetable stock
- 2 Tbls Toasted sesame oil
- 2 Tbls Neutral oil
- 6 Garlic cloves, crushed
- 1 Tbls Ginger, grated
- 2 Long red chilis, minced
- 1/2 Tbls Freshly ground pepper
- 1 Cup sprite
- CUCUMBER SALAD:
- 1 Large cucumber
- 1/2 Red onion, thinly sliced
- 1 Scallion, thinly sliced
- 2 Garlic cloves, minced
- 2 Tbls Soy sauce
- 2 Tsp Gochugaru (Korean red pepper)
- 1 Tsp Sesame oil
- 1 Tsp Black sesame oil
- 1 Tsp Honey
- GARNISH:
- Thinly sliced Scallions
- Toasted sesame seeds
- Crispy sesame tuile (optional)
Method
- Trim and slice the mushroom stems into 1 inch rounds, Cut the caps into halves.
- SAUCE:
- In a small bowl whisk together vegetable stock, soy, rice syrup, gochujang, gochugaru and sesame oil and set aside.
- In a saucepan heat vegetable oil on medium to high heat, Add in ginger and garlic and toss for about 1 minute. Add in chili and black pepper and toss for another minute until fragrant.
- Stir in the gochujang mixture and the sprite and bring to the boil. Simmer the sauce until reduced by half, stirring occasionally.
- Transfer the sauce to a heat proof jug and set aside to cool.
- In a large ziplock bag add the mushrooms and 3/4 cup of the cooled sauce mixture, coat the mushrooms well, remove as much air as possible and refrigerate for 45 minutes to marinate.
- CUCUMBER SALAD:
- Whilst the mushrooms are marinating slice your cucumber in half lengthways and then cut diagonally into 5mm thick slices.
- Place the cucumber, green onion and red onion into a bowl and toss gently.
- In a small jug mix together the garlic, soy, gochugaru, sesame and black sesame oils and honey. Pour the dressing over the cucumber mix and toss together.
- COOKING THE MUSHROOMS:
- Heat the oven grill to medium high heat, Line an oven tray with baking paper and place the mushrooms in a single layer on the tray,
- Place the tray under the grill for about 5 minutes checking regularly to make sure they are not burning, remove from the grill, turn them over, baste with the reserved sauce and grill for another 3-5 minutes, turn again and repeat with the basting one last time.
- The mushrooms should be sticky and nicely charred.
- Serve with some cucumber salad and garnish with scallions, toasted sesame seeds and a sesame tuile (if using).
- NOTES:
- These are fabulous on the BBQ grill plate, under the oven grill (as in my recipe) or even in a frying pan if you don't have another option.
- Cooking time will really depend on the size of the mushrooms and the type of grill you have. you really need to keep a close eye on them to make sure they don't burn.
- Excess sauce will keep in the fridge for 4-5 days. Its delicious on noodles.
Product used in recipe
- Lee Kum Kee - Sesame Oil