Ingredients
- 8 king oyster mushrooms
- 2 tbsp unsalted butter
- 3 tbsp soy sauce
- 2 tbsp bonito vinegar
- 2 chillies, sliced
- Salt and pepper
- Start by cleaning the king oyster mushrooms. Gently wipe them with a damp cloth to remove any dirt, then slice them in half and score them criss-cross with a knife.
- In a large pan, melt the butter over medium heat. Add the sliced king oyster mushrooms to the pan, scored side down. Allow them to cook undisturbed for a couple of minutes to develop a nice sear on one side. Once the mushrooms have started to brown, flip them over and cook the other side until it’s also golden brown and the mushrooms are cooked through. This should take about five minutes in total.
- Drizzle the soy sauce over the cooked mushrooms, allowing it to coat them evenly. Add the bonito vinegar to the pan. If you don’t have bonito vinegar, you can use rice vinegar instead. Toss in the sliced chillies (adjust the amount of chilli according to your preference for spiciness).
- Season the mushrooms with a pinch of salt and a sprinkle of black pepper. Remember that soy sauce is already salty, so be mindful of the amount of salt you add. Stir everything together in the pan to ensure the mushrooms are coated with the butter, soy, bonito vinegar, and chilli mixture. Cook for an additional minute or so to let the flavours mix. Remove the pan from heat and transfer the mushrooms to a serving dish.
