King Oyster Mushroom Braised with Onion Sauce –: A Culinary Delight

The king oyster mushroom, a culinary gem also known as the king trumpet or French horn mushroom, boasts a rich history rooted in the Mediterranean and a strong presence in the Asian cuisine. Its meaty texture and profound umami flavor have made it a beloved substitute for meat and seafood among chefs and food enthusiasts alike.

This recipe showcases the king oyster mushroom's versatility and the depth of flavor it can bring to a dish. The combination of savory soy sauce, sweet mirin, and the subtle heat from chili flakes creates a sauce that perfectly complements the mushroom's robust nature. The addition of kombu, a type of kelp, infuses the dish with a hint of the sea, enhancing the umami further.

The process of braising allows the mushrooms to absorb the flavors of the sauce fully, while the sautéing step adds a delightful caramelization that elevates the dish's texture. Serving this over a bed of steamed white rice makes for a comforting and satisfying meal, whether as a hearty main or a flavorful side dish.

This recipe not only offers a delicious experience but also invites home cooks to explore the versatility of king oyster mushrooms. It's a testament to how simple ingredients, when combined thoughtfully, can create a symphony of flavors that resonate with every bite.

Whether you're a seasoned chef or a curious foodie, this king oyster mushroom recipe is sure to impress and satisfy. It's a celebration of natural flavors, a fusion of culinary traditions, and a delightful journey for the palate. Bon appétit!

Ingredients:

1 pack of king oyster mushroom 350 gram 

1 white onion

2 inch kombu soaked in 1/2 cup water

Sauce ingredients:

1/2 white onion, grated

1/2 red apple grated

1 piece fresh ginger grated about 2 tbsp

3 garlic cloves, grated

1 tbsp soy sauce

1 tsp sugar

1 tbsp mirin

1 tbsp sake

1/4 tsp salt and pepper

1 tsp chili flakes

1/2 cup kombu water

Directions:

Soak the mushrooms in salted water for 10 minutes. Drain.

Cut king oyster mushroom into a round shape (about 1 inch).

Cut half the onion into slices. and grate the other half for the sauce.

Combine the sauce and set aside.

In a sauté pan, add 2 tbsp oil. Add mushroom and brown the mushroom on all sides for about 2 minutes.

Pour the sauce and the soaked kombu into the pan and cook on medium heat for 10 minutes. Add a slice of white onions and continue to cook for another 5 minutes. Adjust the seasoning at this point. 

Remove from heat and serve over steamed white rice.