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Add your dried mushrooms to bowl and soak in boiling water, let sit until soft and pliable.
Strain well and be sure to squeeze out any excess moisture when and you are now prepared for your recipe.
Don't throw away that mushroom broth just yet it a delicious ingredient to keep and use on a multitude of dishes!
-Cut the mushrooms into equally sized pieces so that they’ll cook evenly.
-Heat two tablespoons of olive oil in a large, heavy skillet over medium high heat.
-Spread the mushrooms out in an even layer and let them cook, undisturbed, for 3-5 minutes until they start to brown
- toss and let them cook for another 3-5 minutes until they are browned all over.
-Add two tablespoons of grass-fed butter or ghee to the pan along with a few smashed garlic cloves and sprigs of thyme, then lower the heat to medium low.
Shout out to Brian Kavanagh for creating this recipe
https://www.thesophisticatedcaveman.com/pan-fried-oyster-mushrooms/
-prepare the glaze by melting 2 tablespoons of butter in the microwave.
- stir in the light soy sauce, dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside.
-Carefully slice the mushrooms lengthwise into ¼” thick slices.
-Heat a non-stick or cast iron pan over medium high heat, and generously brush with vegetable oil. Add the first batch mushrooms in 1 layer, leaving them a little space to breathe so the mushrooms fry rather than steam.
-Pan-fry for about 5 minutes per side, until golden brown. Repeat for another 2 batches to cook the rest of the mushrooms.
-Add all the cooked mushrooms back to the pan, pour in the glaze, and immediately turn off the heat. Toss the mushrooms in the glaze using the residual heat of the pan. Garnish with chopped scallions and serve.
Shout out to The Woks Of Life for creating this recipe
https://thewoksoflife.com/soy-butter-glazed-king-oyster-mushrooms/#recipe
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