Is there anything mushrooms can’t do? If you take a look at my past mushroom-based recipes, you can see that they are a great component in vegan seafood-inspired dishes, because their texture can be easily manipulated to mimic scallops and fish. Here I’ve used king oyster mushrooms to create a dish that doesn’t really mimic any seafood-based dish in particular, but it does still have that seafood feel to it. That’s a homemade teriyaki glaze on top that’s super easy to make, without the weird ingredients you’ll find in prepared bottles of it.
This week, I also finished up a looooong post-migration web cleanup project I’ve been working on. I went through all of my 400 published blog posts and cleaned up the code and formatting, added meta descriptions + alt tags, resized photos and fixed broken links. I was a long process that I thought would never end, but I did it! Now everything is consistent. clean looking, and gives my perfectionist tendencies a little sign of relief.
Next up a little later this month is the addition of a printable recipe card. (The one I previously used on this site was doing wackadoodle stuff, so I had to uninstall, then reformat everything.) This new plugin is called Cookbook, by WP Site Care and Feast Design Co., and I have high hopes that it will make cooking from the site easier and more enjoyable for you. Stay tuned!
SEARED KING OYSTER MUSHROOMS + A HOMEMADE TERIYAKI GLAZE
Yield 1 cup sauce
FOR THE TERIYAKI GLAZE
- 1 cup brown sugar
- 1 cup mirin
- 1/8 cup sake (omit if you like - you'll get a thicker sauce once it cools)
- 1/2 cup soy sauce
- 1 TB toasted sesame oil
- 1 TB minced ginger
FOR THE KING OYSTER MUSHROOMS
- 4 large king oyster mushroom stems
- 1 cup vegetable broth
- 1 TB toasted sesame oil
- 1 TB hoisin sauce
- olive oil
- sliced scallions, for serving
- white and black sesame seeds, for serving
- To make the teriyaki sauce, whisk the brown sugar, mirin, sake and soy sauce in a bowl. Set aside.
- Warm the toasted sesame oil in a small saucepan over medium heat. Add in the ginger, making sure it’s coated well with the oil. Saute for 1 minute only.
- Pour the contents of the bowl into the saucepan, whisking it initially to dissolve the sugar. Once it comes to a small boil, reduce the heat to its lowest setting. Allow to reduce for 30-35 minutes, whisking it occasionally, then remove from the heat.
- Chill the teriyaki sauce to allow it to thicken before using. If it becomes too thick (it will be thicker if you did not use sake), a few seconds in the microwave will loosen it up enough to pour.
- To prepare the king oyster mushrooms, slice them lengthwise, then score them by slicing diagonal lines down the length, then crosshatching them in the opposite direction.
- Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over.
- Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down. Be careful, the mushrooms may sputter a bit when they hit the pan, so use caution. Check them after a minute or two. Once they have a nice, deep color, flip and allow to sear on the other side.
- Transfer to serving plates and drizzle with the desired amount of teriyaki sauce. These mushrooms are great served with a side of bok choy and rice!