Pan-Seared King Oyster Mushrooms with Perilla Oil and Soybean Powder
Simple Yet Flavorful Pan-Seared King Oyster Mushrooms with Perilla Oil
A delightful king oyster mushroom dish that’s wonderfully nutty and savory. This recipe highlights the delicious texture of king oyster mushrooms, enhanced by the rich aroma of perilla oil.
Ingredients- 1 King Oyster Mushroom (choose a large, fresh one)
- 2 Tbsp Perilla Oil (for a rich, nutty flavor)
- 1 Tbsp Cooking Oil (helps prevent burning and aids browning)
- 2 Pinches Salt (to enhance the natural flavors)
- 3 Tbsp Roasted Soybean Powder (for an extra layer of nuttiness and umami)
Cooking Instructions
Step 1
First, prepare one fresh king oyster mushroom. After washing it thoroughly, slice it lengthwise into pieces about 1 to 2 cm thick. Avoid slicing too thinly, as this can reduce the chewy texture once cooked.
Step 2
Next, heat a pan over medium-low heat. Add 2 tablespoons of perilla oil and 1 tablespoon of cooking oil. Place the sliced mushrooms and 2 pinches of salt into the pan. Cook slowly, flipping the mushrooms occasionally, until they are golden brown and slightly tender on both sides. Cooking on low heat is key to retaining the mushrooms’ moisture and achieving a wonderfully chewy texture.
Step 3
While the mushrooms are cooking, prepare the roasted soybean powder. Have 3 tablespoons of roasted soybean powder ready in a separate bowl. Using pre-roasted soybean powder makes this step quick and easy. The nutty aroma of the soybean powder pairs beautifully with the king oyster mushrooms.
Step 4
Once the mushrooms are nicely seared, transfer them to the bowl with the roasted soybean powder. Gently toss the mushrooms to coat them evenly with the powder. Be careful not to break the mushrooms as you mix. This step unifies all the nutty and savory flavors for a truly delicious result.
