Photo by Howard Shooter
Oyster mushrooms are very popular in Asian cooking as they’re very good at absorbing flavor. We’ve used king oyster mushrooms here because they’re deliciously meaty and easy to handle. They would work very well as part of a plant-based “donburi” rice bowl, together with Thai jasmine rice and fresh crunchy vegetables.
- 1 tablespoon vegetable oil
- 7oz king oyster mushrooms, thickly sliced lengthways
- 2 tablespoons Gyoza Sauce
- 2 teaspoons Amai Sauce, to serve
- 1 small red chile, deseeded and finely sliced
- a few cilantro sprigs, leaves picked and roughly chopped
- Heat the oil in a non-stick skillet over high heat and, once hot, fry the king oyster mushrooms until browned.
- Add 1 tablespoon of the gyoza sauce and cook for 2—3 minutes until the sauce has been absorbed, then turn the mushrooms, add the remaining sauce, and cook until it has been absorbed again.
- Serve with a drizzle of amai sauce and garnish with the fresh chile and cilantro.
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Excerpted from Wagamama Feed Your Soul by Steven Mangleshot, used with permission from Kyle Books.