Quick Eryngii Mushrooms (3-ingredients)
A 25-minute, easy to make and delicious eryngii mushroom recipe. These have a nice meaty texture which make them great meat substitutes for vegan meals.
Servings: 4 persons
Calories: 28kcal
Equipment
- Knife and chopping board
- Cast-iron skillet or pan
Ingredients
- vegetable oil, to taste Use oil with a high smoke point so that you can sear the mushrooms without the oil smoking.
- 4 king oyster/ eryngii mushrooms Rinse under running water but do not soak or they'll go soggy and not sear well. Slice lengthwise into 3-4 pieces. Each piece should be about 0.5cm thick. Score one side of the mushrooms with a crisscross pattern (this helps the mushrooms cook faster and more evenly, as well as allowing the sauce to permeate the mushrooms better.)
- 1 tablespoon butter unsalted
- 1 tablespoon light soy sauce or to taste as different brands have different salt levels
- Salt Optional, I don’t use any as my soy is salty enough
- Optional garnish: green onions
Instructions
- Heat the oil in the pan on medium-high heat. (I use 7.0 on a Bosch induction cooker where the maximum is 9.0). When the oil is hot (but not smoking), place the mushrooms on the pan in a single layer. (Not all the mushrooms will fit on the pan so you will need to brown the mushrooms in batches. I used a 7.5 inch pan and had to sear my mushrooms in 2 lots. ) Leave for a few minutes to brown (don't move them around).
- Once brown, flip the mushrooms over to sear the other side. Leave for a few minutes. Plate the mushrooms when both sides have been browned.
- Repeat till all the remaining mushrooms have been browned on both sides. Be prepared for the oil to splatter a bit. (The mushrooms will absorb the oil, so you'll need to top up as you continue searing.)
- Using the same pan, add 1 tablespoon of butter and 1 tablespoon of soy sauce. Use your spatula to mix the butter and soy together, allowing the butter to melt and sizzle. Once the butter is sizzling, return all the mushrooms to the pan and mix to coat.
- Taste and, if necessary, add some salt. I don't but every brand of soy sauce is and everyone's taste buds are different so season to your preference!
- Serve and enjoy!
Notes
Mushrooms have high water content, so be prepared for some oil sputtering in the pan.
Speed tip: To speed up the searing process, which is the slowest part of this recipe: after the mushrooms have started browning, they'll shrink. Move them closer together- they won't be brown enough to plate- to make space for new mushrooms to go into the skillet!
Leftovers can be stored for 2 days in the fridge. The sauce is amazing with rice FYI!
These mushrooms can also be used to imitate abalone or scallop in vegan seafood dishes.
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition
Calories: 28kcal | Carbohydrates: 0.3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 274mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 88IU | Calcium: 2mg | Iron: 0.1mg