Yield: 1-2 Servings
Time: 30 Minutes
(2) 8 oz boxes of oyster mushrooms
3 Tbsp grapeseed or canola oil, plus more for pan
1 bunch scallions, trimmed
¼ cup mirin
¼ cup soy sauce
2 Tbsp sugar
1 Tbsp rice vinegar
1 Tbsp Sriracha
2 tsp sesame oil
1 tsp toasted sesame seeds
½ tsp salt
¼ tsp black pepper
Step 01 - Carefully trim off the woody end of your oyster mushroom, being careful to keep the cluster intact.
Step 02 - Whisk mirin, soy sauce, sugar, rice vinegar, Sriracha, and sesame oil in a medium bowl until sugar is dissolved. Set marinade aside.
Step 03 - Drizzle oil on top of mushrooms and use your hands to oil the entire surface area of the mushroom. Generously season with salt and pepper. Repeat with scallions.
Step 04 - Heat a large skillet, preferably cast iron, over medium-high heat. Add your scallions, allowing them to char on each side, 5 minutes. Set aside once they’re done.
Step 05 - Add 2 tablespoons oil to the pan. As soon as oil is smoking, place mushrooms with the stem side up. Press mushrooms down with another cast iron or heavy bottomed pot, applying some pressure. The mushroom will give off liquid – allow it to evaporate and for the mushroom to brown, 10 minutes.
Step 06 - Use a spatula to scrape between the mushroom and the pan before flipping to avoid breaking the cluster. Press down with the cast iron or pot again and cook on the opposite side for 10 minutes.
Step 07 - Once the mushroom has browned nicely on both sides, pour marinade on top, allowing it to reduce by half.
Step 08 - To serve, sprinkle with sesame seeds and plate alongside scallions.
By: Phoebe Tran