One of our volunteers Gary kindly shared his delicious recipe for gochujang oyster mushrooms with us! We have tried it ourselves and can confirm how tasty it is so thought we'd stick it on our blog for even more people to enjoy.
Thanks again to Gary for sending this over - finding out how people have used our mushrooms is always really exciting so please get in touch if you also have a recipe you'd like to share.
Oyster variety (6-8 small pieces or 2-3 extra large ones)
1 tbsp soy sauce , use tamari for gluten-free option
1 tbsp gochujang or Korean chili paste
2 tbsp mirin or sake or other rice wine (see notes)
1 1/2 tbsp sugar adjust to taste
2 cloves garlic minced
1/2 tsp sesame seeds
1/2 tbsp sesame oil
Neutral oil (vegetable Oil etc.)
Sliced green onions and sesame seeds (toppings)
Tear the mushrooms into 1/4-inch or around 0.5-cm thick pieces. If you’re using extra large king oyster mushrooms you’ll need to slice these into half before slicing them into thin pieces.
Prepare the sauce/marinade: simply mix all the ingredients together in a bowl. Feel free to adjust the seasoning to your taste.
Pour the marinade/sauce into the mushrooms. Leave the mushrooms to marinate for at least 20 minutes. You can leave these to marinate overnight in the fridge but do note that the mushrooms will continue to release liquid.
Do not discard the excess sauce/marinade.
Cooking: Heat a large cast iron pan or skillet over medium heat and add some oil.
Place the pieces of marinated mushroom one-by-one and lay them flat on the pan. Leave the mushrooms untouched for 2-3 minutes or until lightly charred and then flip over to repeat on the other side. Once nice and lightly charred on both sides, remove the mushrooms from the pan.
Once all the mushrooms are lightly charred. Place them back into the pan and then pour in the remaining sauce/marinade. Leave the mushrooms to cook in the sauce until it starts to thicken and glazes the mushrooms.
Turn off the heat and serve the mushrooms with rice or other carbs and veggies of your choice.