When grilling the king oyster mushrooms, keep a close eye on them to prevent scorching while building a rich glaze. Basting helps infuse the mushrooms with flavour and keeps them moist
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 2-4 |
| Cuisine | Thai |
| Diet | Other |
| Preparation | Easy |
| Calories | 137 |
| Fat | 9.7g |
| Saturates | 1.4g |
| Protein | 4.9g |
| Carbs | 9.8g |
| Sugars | 1.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMince the garlic.
In a small saucepan over a medium-high heat, combine the red grape vinegar, soya sauce, fish sauce, sugar and garlic. Bring the mixture to a boil, then reduce the heat and gently simmer until it has reduced by half. It should still be fairly loose and won’t coat a spoon at this stage. This will take approx. 6-8 minutes. Set the glaze aside.
Clean the king oyster mushrooms and trim any tough ends. Slice them lengthways into thick strips, resembling steak-like shapes. Using a sharp paring knife, score them in a criss-cross pattern.
Place a griddle pan over a medium-high heat.
Drizzle the olive over the mushrooms and season with salt. Grill the mushrooms turning every minute, until they are browned on both sides. Start basting the mushrooms after 5 minutes, every minute or so. Grill until the mushroom strips are dark brown and have absorbed the glaze, which should take approx. 10 minutes.
Transfer the glazed king oyster mushroom strips to a serving platter. Drizzle with a little olive oil and finish with a sprinkle of flaky sea salt.
