Glazed King Oyster Mushrooms

Serves 1
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Directions

  1. 1Add the dry shiitake to your saucier and top with 6 cups water, then soak for 30 min.
  2. 2Add the dry shiitake to your saucier and top with 6 cups water, then soak for 30 min.
  3. 3Add the dry shiitake to your saucier and top with 6 cups water, then soak for 30 min.
  4. 4Slowly bring the shiitake and water to a simmer and let it go for another 30-35 min to create a semi-thick reduction.
  5. 5Slowly bring the shiitake and water to a simmer and let it go for another 30-35 min to create a semi-thick reduction.
  6. 6Slowly bring the shiitake and water to a simmer and let it go for another 30-35 min to create a semi-thick reduction.
  7. 7Strain the shiitake, making sure to squeeze as much liquid out from them as you can.
  8. 8Strain the shiitake, making sure to squeeze as much liquid out from them as you can.
  9. 9Strain the shiitake, making sure to squeeze as much liquid out from them as you can.
  10. 10Preheat your skillet on medium heat for 2-3 min.
  11. 11Preheat your skillet on medium heat for 2-3 min.
  12. 12Preheat your skillet on medium heat for 2-3 min.
  13. 13Slice your king oyster mushrooms lengthwise and score them.
  14. 14Slice your king oyster mushrooms lengthwise and score them.
  15. 15Slice your king oyster mushrooms lengthwise and score them.
  16. 16Raise heat to medium heat, after 1 min add some olive oil and place the scored mushrooms scored side down.
  17. 17Raise heat to medium heat, after 1 min add some olive oil and place the scored mushrooms scored side down.
  18. 18Raise heat to medium heat, after 1 min add some olive oil and place the scored mushrooms scored side down.
  19. 19Let them cook for 6-8 min, adding some weight on them (e.g., another skillet) and letting them go undisturbed for another 5-6 min, ensuring they don't burn to achieve a fully golden crust, then hit them with flaky salt.
  20. 20Let them cook for 6-8 min, adding some weight on them (e.g., another skillet) and letting them go undisturbed for another 5-6 min, ensuring they don't burn to achieve a fully golden crust, then hit them with flaky salt.
  21. 21Let them cook for 6-8 min, adding some weight on them (e.g., another skillet) and letting them go undisturbed for another 5-6 min, ensuring they don't burn to achieve a fully golden crust, then hit them with flaky salt.
  22. 22Meanwhile, add the shiitake liquid to your saucier with the miso, balsamic, maple syrup, and soy sauce, and let it thicken.
  23. 23Meanwhile, add the shiitake liquid to your saucier with the miso, balsamic, maple syrup, and soy sauce, and let it thicken.
  24. 24Meanwhile, add the shiitake liquid to your saucier with the miso, balsamic, maple syrup, and soy sauce, and let it thicken.
  25. 25Spread the labne on a plate, top with chives, chili crisp, and the mushrooms.
  26. 26Spread the labne on a plate, top with chives, chili crisp, and the mushrooms.
  27. 27Spread the labne on a plate, top with chives, chili crisp, and the mushrooms.
  28. 28Add the glaze on top of the mushrooms and more chives.
  29. 29Add the glaze on top of the mushrooms and more chives.
  30. 30Add the glaze on top of the mushrooms and more chives.

Ingredients

  • 4 -6 king oyster mushrooms
  • 4 -6 king oyster mushrooms
  • 4 -6 king oyster mushrooms
  • 2 oz dried shiitake
  • 2 oz dried shiitake
  • 2 oz dried shiitake
  • 1 tbsp white miso paste
  • 1 tbsp white miso paste
  • 1 tbsp white miso paste
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 0.25 cup balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • to taste flaky salt
  • to taste flaky salt
  • to taste flaky salt
  • to taste chives
  • to taste chives
  • to taste chives
  • 0.33 cup labne
  • 0.33 cup labne
  • 0.33 cup labne
  • to taste chili crisp or salsa macha
  • to taste chili crisp or salsa macha
  • to taste chili crisp or salsa macha
  • 6 cups water
  • 6 cups water
  • 6 cups water
  • olive oil
  • olive oil
  • olive oil

Equipment

All Clad Saucier12 inch D3 panStrainercutting boardknifewhiskserving plattersmall bowls

Tips

  • The rounded bottom of the saucier makes it easy to get a perfect glaze because nothing gets stuck in the corners, resulting in a perfectly emulsified sauce.
  • The D3 skillet ensures a perfect crust on the mushrooms due to its even heat distribution and retention.