Sautéed King Oyster Mushrooms | Easy Side Dish
King oyster mushroom is probably my favourite fresh mushroom. It’s meaty and full of umami. I usually like to just saute them. There are two stages to the cooking process. First, the heat removes the water content in the mushrooms (which has a lot) and concentrates their flavour. Only when most moisture is evaporated, browning occurs, which further adds to the meatiness of the dish. We then add a dash of soy sauce to re-enforce the umami of the mushrooms.
0:00 - Intro
0:15 - Preparing the Mushrooms
0:50 - Preparing Half a Shallot
1:05 - Mincing Some Garlic
1:28 - Preparing Parsley
1:42 - Sautéing the Mushrooms
3:18 - Adding Shallots & Garlic
3:50 - Adding Soy Sauce
4:06 - Finishing Touches & Plating
Although I used king oyster mushrooms, this method applies to must mushrooms. If you are cooking a mix of mushrooms, make sure you add them to the pan in accordance with their respective cooking time.
A lot of people do not cook their mushrooms for long enough, resulting in a lack of concentration of flavours. The two stages I mentioned above take at least 10 minutes combined, depending on the power of your stove. If in doubt, always overcook rather than undercook your mushrooms.
If desired, grated ginger will add a bit of warmth and thyme will add a bit of earthiness. I sometimes also like to add a bit of Shichimi Togarashi (Japanese seven spice) at the end.
INGREDIENTS
King oyster mushrooms - cut in even sized pieces.
Minced shallots - I used half a shallot for 6 king oyster mushrooms.
Minced garlic - to taste
Parsley
Olive oil
Soy sauce
Salt
Black pepper
DIRECTIONS
1. Bring the pan to heat (high heat / induction 8.5) and add olive oil.
2. Add King oyster mushrooms and season with salt and pepper. Make sure you don’t overcrowd the pan. Cook them in batches if necessary.
3. Once most of the water content of the mushrooms have evaporated and they start to brown (about 5 minutes), lower the heat to medium high (induction 7) and add the shallots.
4. Once the shallots become translucent (about 1 minute), add the garlic, and cook for another 1 minute. Lower the heat further if necessary to avoid the garlic burning.
5. Lower the heat to medium (induction 5.5) and add soy sauce. Mix to combine evenly.
6. Switch off the stove and add parsley.
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Пікірлер: 20
The way this video is underated 😢 I cooked this during my cross country family barbecue and I was given the title mush mush king😅
I just prepared this meal and it is absolutely AMAZING!!! Spending the Handsome Chef Kisses 😘😘😘 New subby ❤❤❤❤
Thank you for the clear and beautiful presentation! I tried this last week and my family devoured them and requested them again for this weeks brunch! amazing job!
@w2kitchen
3 ай бұрын
I am so glad to hear! 😀
Yummy! Thank you!!! ❤
I just discovered this channel. Even is talented and love his cooking style with wine. ❤
❤
Great recipe for weeknight dinner.
that kind of high skill knife work knocks my socks off
I will cook this asap; these are gorgeous as you cooked them
I will definitely make it, it looks very yummy. Thank you very much!😊
@w2kitchen
Жыл бұрын
Most welcome 😊 let us know how it goes 😉
Very cool thank you very much
Yummy thank you
My knife has never been that sharp... I'll give this a try while my mushrooms are still good. Also, saw a recipe where it was a blend of honey and soy sauce painted on sliced and scored king mushrooms before they were pan-fried. I'm guessing soy sauce helps them, but can you eat these mushrooms raw? 🤔
@w2kitchen
Ай бұрын
Sounds like a very tasty recipe. In my humble opinion, I would suggest first pan frying the sliced and scored king oyster mushrooms before painting them with soy sauce and honey, because both are pretty prone to burning due to their sugar contents. You want to give the mushrooms enough time to cook and brown before introducing the sugar. In terms of eating them raw, I think I lack the knowledge to give you proper advice on that, but from personal experience, I can tell you king oyster definitely taste better cooked. 🙂
Too many mushrooms in that small pan. Too much oil pooled up. I didnt stick around long enough after you poured oil on them. These are simply my opinions but but i like how you added the small splash of soy only at the end to prevent boiling them and making them rubbery but id have gone with a less overpowering flavor of Worcestershire. Id probably toss a small amount of butter at the end as a baste to get some crispy savory flavour and it tends to bubble and froth a bit which adds texture and eye appeal to mushrooms which are typically lacking on those fronts. A smoked finishing salt is as much flavor as is needed for a delicate but deep nutty flavor on these. I prefer a pecan smoked flavor. Clearly this is a more Asian influenced style of cooking despite the EVOO (i wouldve used peanut or sesame in that case) but there tends to be fusion across all cooking and these are simply my opinions. Great video and very clearly presented. Great knife work on the prep as well!
You are so cute.
It's not oyster mushrooms!
@J155P
12 күн бұрын
King Oyster is the same as King Trumpet and that's what these are.