Serves 2, prep time 20 minutes, cooking time 15 minutes
INGREDIENTS
8 king oyster mushrooms
FOR THE MARINADE
1 tbsp soy sauce
1 tbsp gochujang
2 tbsp mirin
1 ½ tbsp sugar
2 cloves garlic
½ tsp sesame seeds
½ tbsp sesame oil
TO SERVE
Steamed basmati rice
Chopped spring onion
Dried fried onions
Crispy chilli paste (optional)
METHOD
FOR THE MARINADE
Combine all the ingredients in a bowl and set aside, allowing the sugar to dissolve.
Pour the marinade into a small pan, on a medium heat and stir until it thickens, 6-8 minutes, remove from the heat and allow to cool.
Next, slice the mushrooms lengthways, about 3-4mm, then place them into a bowl or zip lock bag.
Pour over the marinade, mix to coat, cover or seal and marinade for two hours or better overnight.
PREPARATION
Heat a pan over a medium heat, add the mushrooms and stir occasionally until the sauce thickens. (6-8 minutes).
Remove the pan from the heat and allow to cool slightly.
Serve the steamed rice into deep bowls – add the mushrooms, onions and serve.
