Korean Grilled King Oyster Mushrooms

Use 300 g (about 10.6 oz) fresh king oyster mushrooms, also sold as king trumpet mushrooms.

Choose thick white stems without blemishes. Trim only the dry base, then slice lengthwise into 0.7 cm (about 1/4 inch) pieces. If the surfaces feel damp, press them with a paper towel so they sear instead of steaming.

Mix 1.5 tbsp soy sauce, 1 tsp minced garlic, 1 tsp oligosaccharide syrup, and 0.5 tsp black pepper in a small bowl.

Stir until the garlic is evenly loosened so the glaze spreads quickly in the pan.

Preheat a pan over medium heat, then melt 1 tbsp butter.

When the foaming settles and the butter smells nutty but has not darkened, lay the mushroom slices in one layer without overlap.

Cook the mushrooms over medium heat for 3 minutes without moving them.

When the edges turn slightly translucent and the underside is golden, flip each slice and cook 2 minutes more.

After both sides are browned, pour the sauce around the edge of the pan rather than directly over one spot.

Lower to medium-low heat and simmer about 1 minute, shaking the pan to coat the slices evenly.

Turn off the heat when the sauce looks slightly sticky and the mushroom surfaces are glossy.

Sprinkle with 15 g chopped scallions and 1 tsp sesame seeds, then plate while warm so the glaze stays shiny.