Meaty Taiwanese-style Char Siu king oyster mushrooms with hints of sweet and spice. Boldly flavored; great with a healthy serving of rice.
These king oyster mushrooms are boldly-flavored with notes of savory, sweet, and numbingly spicy flavors. Perfect over a bed of rice.
Step 1: Cut off the mushroom caps. To get our mushrooms to resemble Char Siu as much as possible, I removed the mushroom caps. You could keep it on and it will taste just as good. If you decide to cut off the mushroom caps, you can use it in fried rice or stir-fry dishes.
Step 2: Poke holes & Score. Poke holes with a fork on all surfaces of the mushrooms. After poking holes, use a knife to score two sides of each mushroom. Doing this helps flavors from the braising liquid seep into the mushroom.
As opposed to regular Char Siu pork, these king oyster mushrooms are ready within 20 minutes! Slice them like you would normally slice Char Siu.
What liquid do you marinate in? And for how long?
Hi David! You don’t actually need to marinate the mushrooms in anything for this recipe. Just need to braise them in the braising liquid!
Hi, is the 5 spice supposed to be 5 teaspoons? Made the recipe and it felt off.
Hi Elizabeth!! Thank you for catching this! It’s actually just 1/2 teaspoon. Somehow the recipe card transferred the “five” in “five-spice” to the numerical amount.