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
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 stir-fry dishes such as my dry-fried green beans.
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.