Servings: 4
Time: 50 minutes

Ingredients

Soy Ginger Glaze
1tsp. minced garlic
1 Tbsp. minced ginger
1⁄2 cup honey (sub light brown sugar
for vegan)
1⁄2 cup soy sauce (sub tamari for gluten-
free)
2 Tbsp. fish sauce (optional, leave out
for vegan)
1⁄4 cup rice wine vinegar
1⁄4 cup mirin
2 Tbsp. sesame oil
1 tsp. gochugaru

Mushrooms
1 lb large trumpet mushrooms
(the biggest you can find)
Vegetable oil (for pan)
3 scallions (for garnish)

Directions

Step 1 - MAKE THE GLAZE Combine all your ingredients in a small pot. Bring to a boil over medium-high heat then reduce to a simmer until the liquid’s volume has reduced by half, periodically stirring with a wooden spoon to avoid scorching on the bottom. Once the mixture is smooth and coats the back of the spoon, set the pot aside to cool for 30 minutes. Store glaze in a container in the fridge for later use, up to a month.

Step 2 - MAKE THE MUSHROOM STEAKS Preheat the oven to 375°F. Cut the mushrooms vertically down the middle. Use a knife to make light scores diagonally in one direction and then score in the other direction to create a 1 cm diamond pattern. Lightly oil the scored side of the mushrooms with vegetable oil and season with salt and black pepper. Set the largest cast iron (or oven-safe) skillet you have over medium-high heat, add a light coating of vegetable oil and sear the mushrooms scored side down until golden brown, 3–5 minutes. Repeat with remaining mushrooms.

Step 3 - Turn the mushrooms to expose scored side and use a brush or spoon to generously coat it with glaze. Place mushrooms on skillet and sheet trays (if you need extra room) scored side up in the 375°F oven and bake for about 10 minutes, or until the mushrooms are cooked through.

Step 4 - Remove the mushroom steaks from the oven and place on a large serving platter. Drizzle over more of
the glaze and garnish with chopped scallions. Serve with steamed white rice and your favorite kimchi and pickles.