Serves 1
Directions
- 1Add the dry shiitake to your saucier and top with 6 cups water, then soak for 30 min.
- 2Slowly bring the shiitake and water to a simmer and let it go for another 30-35 min to create a semi-thick reduction.
- 3Strain the shiitake, making sure to squeeze as much liquid out from them as you can.
- 4Preheat your skillet on medium heat for 2-3 min.
- 5Slice your king oyster mushrooms lengthwise and score them.
- 6Raise heat to medium heat, after 1 min add some olive oil and place the scored mushrooms scored side down.
- 7Let 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.
- 8Meanwhile, add the shiitake liquid to your saucier with the miso, balsamic, maple syrup, and soy sauce, and let it thicken.
- 9Spread the labne on a plate, top with chives, chili crisp, and the mushrooms.
- 10Add the glaze on top of the mushrooms and more chives.
Ingredients
- 4 -6 king oyster mushrooms
- 2 oz dried shiitake
- 1 tbsp white miso paste
- 0.25 cup maple syrup
- 0.25 cup balsamic vinegar
- 1 tbsp soy sauce
- to taste flaky salt
- to taste chives
- 0.33 cup labne
- to taste chili crisp or salsa macha
- 6 cups water
- 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.
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