Grilled Oyster Mushrooms

Like many large mushrooms, the King Oyster is an excellent meat substitute.

I get these flavourful, solid shroomies at an Asian store - they sell them in a few different sizes. Due to their low water content and meaty denseness, these beauties are an excellent choice to add to pasta, or great served with rice or potatoes. But this time, I’ll show you how to make an aromatic appetizer that will make you want to create it over and over again. And again!

Ingredients (serves 3-4 people):

3 large or 4 medium size King Oyster mushrooms
2 tbsp of olive oil
Sesame seeds
Chives, chopped
Flaky salt
Red pepper flakes

Glaze/marinade:
1 tbsp of Oyster sauce
2 teaspoons of soy sauce
1 tsp of sesame oil
2 tbsp of honey
2 cloves of garlic, mashed

How-to:

1. Cut your mushrooms lengthwise, and make criss-cross cuts on one side - it will make them less chewy and look really cute like little pineapples!

2. Mix all liquid glaze ingredients until honey is fully dissolved, and add your mashed garlic.

3. In the meantime, heat up the cast iron grill pan on the stove top on medium heat. You can use any other pan, but I prefer the one with grill marks for additional prettiness. Add olive oil.

4. Bathe your mushrooms in a glaze and place them on the hot pan. Fry on both sides for about a minute, brush with remaining glaze (make sure your mushrooms have garlic on them - it’ll smell divine!), and fry for another minute.

5. Assemble on a serving dish, and top with a few salt and red pepper flakes, sesame seeds, and chopped chives. Yuuuuuum.