King Oyster Mushroom “Char-siu”

A show-stopping Taiwanese-style braised king oyster mushroom “char-siu.”

These king oyster mushrooms are boldly-flavored with notes of savory, sweet, and numbingly spicy flavors. Perfect over a bed of rice.

Preparing King Oyster Mushrooms

Before prepping: The key to super juicy and meaty king oyster mushrooms: choosing great mushrooms to begin with. Here I’ve got some big, evenly-sized mushrooms from a local Korean supermarket.

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.

Braising & Slicing

As opposed to regular Char-siu, these braised mushrooms are ready within 20 minutes! Slice them like you would normally slice Char-siu.

Braised King Oyster Mushroom “Char-siu”

5 from 2 votes

Recipe by George L. Course: DinnerCuisine: TaiwaneseDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

20

minutes

Meaty braised king oyster mushrooms with hints of sweet and spicy. Great with a healthy serving of rice.

Ingredients

• 3 large king oyster mushrooms

• 2 tablespoons soy sauce

• 1/4 cup room temperature water

• 1 tablespoon rice wine

• 1/2 tablespoons doubanjiang (spicy broad bean paste)

• 1 tablespoon maple syrup

• 1 tablespoon sesame oil

• 1/2 teaspoon ground Sichuan pepper

• 1 bay leaf

• 1/4 teaspoon ginger powder (or fresh ginger, see notes)

• 1/2 teaspoon ground five-spice

Directions

• Prepare the King Oyster Mushrooms. Cut off the caps, poke holes, and score. See above for preparation details.
• Fry the spices. In a medium-sized pot, heat up the sesame oil on medium heat. Fry the Sichuan peppercorns, bay leaf, ginger powder, and five spice until aromatic (around 2 minutes).
• Braise the King Oyster Mushrooms. Place the king oyster mushrooms in the pot. Add in the doubanjiang, maple syrup, and fry for 2-3 minutes, or until lightly caramelized. Deglaze the pot with soy sauce, rice wine, and water. Cook covered for 15 minutes.
• Reduce the braising liquid. After 15 minutes, remove the lid and turn up the heat to reduce the braising liquid. Reduce by about half, or until the liquid achieves a sauce-like coating consistency. Remove from the heat and serve warm.

Notes

• 1/4 teaspoon of ginger powder is equivalent to 1 teaspoon of freshly grated ginger.

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