Recipes with king oyster mushrooms

Korean King Oyster Mushroom Stir-fry with Perilla

This stir-fry combines 250 grams of julienned king oyster mushrooms with onion, cooked rapidly over high heat in perilla oil and cooking oil to prevent the mushrooms from releasing too much water. Garlic is sauteed for 20 seconds first to infuse the oil, followed by onion for one minute to draw out its natural sweetness. The mushrooms then go in for a quick two-minute toss before soup soy sauce and a splash of water are added to create a light braising liquid. One and a half tablespoons of ground perilla seeds are stirred in during the final minute, thickening the sauce into a creamy coating without becoming pasty. Scallion is added off heat for a finishing touch of color and freshness.