Glazed King Oyster Mushrooms & Vegetable Rice Bowl

A diverse range of mushroom varieties are now available in Australia, many of them locally grown, including some exotic types.  King oyster mushrooms with their thick, cylindrical stems and brown/grey caps are coveted for their delicate earthy flavour and meaty texture.  I pan fry and then glaze them with a butter, soy, honey and garlic sauce. That's all it takes to bring out their best.  Serve as a side or present them in an appetising bowl of rice with an assortment of vegetables. 

Serves 2

INGREDIENTS

• 250g / 9oz king oyster mushrooms
• 1 tablespoon butter
• 1 tablespoon light soy sauce
• ¼ teaspoon dark soy sauce
• ½ teaspoon honey
• 1 garlic clove, finely chopped
• a dash of black pepper
• 2 tablespoons vegetable oil
• 1 tablespoon spring onions, finely chopped, for garnishing

For the rice bowl:

• 2 cups cooked rice*
• 1 small carrot, julienned
• 2 cups Tatsoi or Asian greens, sliced into sections
• ½ cup frozen edamame
• 2 tablespoons sesame seeds, toasted**

* The photo above features turmeric rice.  You can use cooked rice of your choice.

**To toast sesame seeds, place them in a small frying pan over low heat for 1-2 minutes until the seeds are fragrant and golden, swirling them in the pan with a spoon to avoid burning.  Remove toasted seeds immediately to a plate to cool.

METHOD

1. Place melted butter in a small bowl, then stir in the light soy sauce, dark soy sauce, honey, garlic and black pepper.  Set aside.
2. Cut mushrooms lengthwise into 0.6cm / ¼" thick slices.
3. Cook the mushrooms in 2 batches.  Heat a large non-stick frying pan over medium high heat until hot and brush the pan with 1 tablespoon of oil.  Place half the mushrooms in the pan to fry for 3-5 minutes per side, or until golden brown.  Remove to a plate.  Repeat with the remaining mushrooms.
4. Transfer all the cooked mushrooms back to the pan.  Pour in the glaze.  Turn off the heat and toss the mushrooms in the glaze to coat.
5. Garnish with chopped spring onions.

To make the rice bowl:

1. Rice: Instructions for cooking plain white rice can be found here.  See recipe here for turmeric rice.
2. Carrots: In a medium frying pan or a wok, stir fry carrots in 1 teaspoon oil over medium heat for about 2 minutes or until softened slightly but still crunchy.  Remove and set aside.
3. Tatsoi / Asian greens: Bring a saucepan of water to a boil with ½ teaspoon salt.  Blanch the vegetable for 30 seconds or until just wilted.  Drain in a colander.  Set aside.
4. Edamame: Bring a saucepan of water into boil.  Add frozen edamames.  Boil for 2 to 3 minutes until they are heated through.  Drain in a colander and set aside.
5. Place a cup of cooked rice each into two serving bowls.  Arrange the mushrooms, carrots, Tatsoi /Asian greens and edamame on top.  Garnish with sesame seeds.  Serve warm.