These mushrooms will change your life.
For the better. Unless you are allergic. Please replace mushrooms with eggplant in that case!
I’ve marinated the king oyster mushrooms since they have a drier texture than most other mushrooms. By marinating the mushrooms first, they will be seasoned well and not dry out.
8 king oyster mushrooms
2 tbsp soy sauce
1 shot of vodka
2 tsp sugar
1tbsp chilli paste (please make your own. Ref to my chilli paste recipe on IGTV)
1 tbsp sesame oil
6 cloves garlic chopped
1/2 onion chopped
To serve- sticky rice/noodle or grain of choice
Marinade the shrooms in soy, vodka, sugar and chilli paste for 15 mins till they soak up everything.
Heat a pan on medium heat and add the garlic, sauté.
Add the onion and cook till translucent.
Add the shrooms and let them cook till the caramelise on each side (60-80seconds)
Remove from heat and serve!
Published by Pandoodle
Radhika Khandelwal is a Chef and Owner at Radish Hospitality Pvt Ltd who has steadily carved a formidable and firm foundation for herself in the zero-waste and biodiversity movements through her restaurant Fig & Maple in New Delhi, India. From the early days of her training as a Chef, Radhika has championed food security through encouraging biodiversity. Her kitchen is well-known for playing host to indigenous Indian ingredients like Black chakhao rice, bok phool from West Bengal, lotus stems, and a wide variety of seasonal greens that are used in her salads.
Passionate for a secure food future and for local, sustainable and seasonal cooking, Khandelwal ensures food is prepared with a zero-waste approach by focusing on root-to-shoot cooking. As an advocate of sustainability and a member of the Chefs’ Manifesto working to fulfil the objectives of SDG2 (Zero Hunger), Khandelwal launched a 45-day long campaign titled “Be a #ZeroWasteHero”. This campaign raised awareness of issues such as hunger, biodiversity, climate change, and food waste.
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