Korean Grilled Mixed Mushrooms

Slice 150 g king oyster mushrooms thickly, cut 100 g shiitake mushrooms around the caps, and tear 100 g oyster mushrooms along their natural strands. Keep the pieces fairly even so they brown at a similar speed.

Preheat a skillet or grill pan over medium heat for about 2 minutes.

When a drop of water sizzles immediately, add the mushrooms in one layer without crowding, so steam can escape instead of softening the surfaces.

Cook the mushrooms undisturbed for the first 3 to 4 minutes.

Wait until moisture comes out, the edges look drier, and the undersides turn golden before moving them, otherwise the browned crust will not form.

Turn the mushrooms once, then sprinkle evenly with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Season while a little moisture remains on the surface, because the salt and pepper will cling more evenly.

Lower the heat to medium low, then add 1 tablespoon butter and 0.5 tablespoon minced garlic.

Toss and cook for only 1 to 2 minutes, just until the garlic smells fragrant without turning dark brown.

Turn off the heat when the mushrooms look glossy and the cut sides spring back gently when pressed.

Transfer them to a plate right away and serve warm, before the browned edges soften from trapped steam.