Oyster mushrooms are very special mushrooms. They are delicately mild, yet provide a rich savoriness and meatiness that make them a strong candidate for a meat substitute. Or just to have by themselves, like in this simple recipe with our miso butter.
*a quick note on mushrooms - no need to wash them! Mushrooms are like sponges, they absorb everything. If you wash them prior to cooking, you'll end up sweating them in the pan, and they'll be watery and soggy - hence not achieving the glorious caramelization you so desire. If they appear really dirty, you can brush off any extraneous dirt gently with a paper towel.
What you'll need:
- Oyster Mushrooms (2lbs pictured here)
- Miso Butter (2 oz)
- Sesame oil (2-3 tablespoons)
- Mirin (Japanese sweet rice wine) (1/3 cup)
- Soy sauce (2 tablespoons)
- Salt/Pepper to taste
- Juice of 1/2 a lemon
- Sesame seeds and sliced green onion for topping (optional)
- Heat sesame oil in a sauté pan on medium heat.
- When the oil starts to shimmer, throw in your mushrooms and begin to sauté.
- Season lightly with salt and pepper, sauté for 2-3 minutes until mushrooms begin to soften.
- Spoon in 2 oz of miso butter, and continue to sauté.
- After an additional 3-4 minutes of sautéing (6-7 minutes total), turn your heat on high, and pour in your 1/3 cup of mirin.
- The alcohol in the mirin will reduce nicely with the heat of the pan, and will help to caramelize the mushrooms. Let reduce for 2-3 minutes.
- Lower your heat back to medium, add 2 tablespoons of soy sauce, squeeze half of a lemon into your pan, and sauté for an another 1-2 minutes. Taste your dish, and add more salt, soy sauce, or lemon if desired.
- By now, your mushrooms should have absorbed all that delicious sauce that you added to the pan. Plate and serve with sesame seeds and green onion!