King oyster mushrooms are the "new kid on the mushroom block." Deliciously dense in texture, they make a good substitute for expensive porcini mushrooms. They go very well with sweet chilli flavours. For this recipe, serve them steaming hot with jasmine rice and sprinkled with cashew nuts and spring onions.
Sweet Chilli King Oyster Mushroom
Prep Time: 15 minutes
Cook Time: 15 minutes
- 3 king oyster mushrooms
- 1 banana shallot, sliced
- 1 small red pepper, sliced
- 1 garlic clove, finely chopped
- 2.5cm piece of fresh ginger, peeled and finely diced
- 3 tbsp shoyu
- 1 tbsp rice vinegar
- 1 tbsp sweet chilli sauce
- 5 tbsp water
- 1 tsp cornflour
- 1-3 tbsp sunflower oil
- 1 spring onion, sliced
- a few cashew nuts
- Slice the king oyster mushrooms length-ways into thick slices, depending on size, aim to get 4 slices out of each mushroom.
- Mix together the sauce ingredients, except for the cornflour and set aside.
- Heat 1 tablespoon of sunflower oil in a frying pan, add the mushrooms and fry until golden tinged, you may need more oil. Remove the mushrooms and set aside.
- In the same frying pan, add another tablespoon of sunflower oil, add the sliced shallot and red pepper and cook until beginning to brown, then add the garlic and ginger and quickly stir-fry.
- Mix the cornflour with 2 tablespoons of cold water to a smooth paste, then add to the sauce.
- Add the mushrooms back to the frying pan, and add the sauce, bring to a boil and simmer until the sauce has thickened.
- Serve steaming hot with steamed jasmine rice sprinkled with cashew nuts and spring onions.