Soy Butter Glazed King Trumpet (or Black Pearl) Mushrooms
This recipe from Woks of Life (one of my favorite go-to websites for authentic Chinese and Chinese-American dishes) has less than 10 ingredients, comes together in under 30 minutes, and is still packed with flavors that will have you going back for another bite and wishing you had made double! Add some garlic roasted green beans, sesame sugar snap peas, or stir-fried broccoli with ginger to the side, serve on top of rice and voilà! Dinner (or lunch) is served!
Click here to get all of the mushrooms you need for this recipe
Ingredients:
2 tablespoons unsalted butter
1 tablespoon light soy sauce
1/4 teaspoon dark soy sauce (for a substitute mix together 1 teaspoon regular soy or aminos, 1/4 teaspoon molasses and a pinch of sugar. Measure out 1/4 teaspoon and add to the dish)
1/2 teaspoon honey
1 clove garlic, very finely minced
1/4 teaspoon black pepper
1 pound King oyster mushrooms or Black pearl mushrooms
2 tablespoons vegetable oil
1 scallion
To prepare dish:
First, prepare the glaze by melting 2 tablespoons of butter in the microwave. Then 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.
